Flaky puff pastry is topped with roasted vegetables and just a hint of Indian spice.
Ingredients
Method
1.Cut potato, parsnip and zucchini into 2cm pieces. Cut onion into 2cm wedges. Toss in oil. Spread over two oven trays lined with baking paper.
2.Cook in a hot oven (200C) for 35 to 45 minutes, removing onion and zucchini once browned. Cool.
3.Roll pastry out to a 30cm x 40cm rectangle. Place on a greased oven tray. Fold in edges twice to make a border. Spread with ¼ cup of sour cream then paste. Top with vegies.
4.Cook in a hot oven (200C) for 25 to 30 minutes, or until golden.
5.Top with basil. Serve with remaining sour cream.
