Puff Pastry Fagottini with Vegetables

Dice the zucchini, eggplant, bell pepper, tomato and carrot into small cubes; finely chop the leek, parsley and basil.

Heat some oil in a pan and cook the vegetables for about 10 minutes, until they are tender-crisp.

Season with salt and pepper, then remove the vegetables from the heat.

Let the vegetables cool slightly, then mix in the parsley and basil.

Preheat the oven to 175 °C fan (200 °C conventional) and prepare a baking sheet.

Cut round shapes (about 8 cm) from the puff pastry and brush the dough circles with beaten egg.

Place some vegetables in the center of each, pull the edges up and form small pouches, then place them on the baking sheet and bake for about 10 minutes.

Serve the fagottini warm or cold on top of the remaining vegetables.