The vegetables get a 20 minute start. Then the pastry joins them and everything finishes at the same time.
From the shop
Start with one Steak Diane tuckerbags a person; they are sold each.
Let the tuckerbags sit for 3 minutes after they come out of the oven. The centre settles and is easier to cut.
Ingredients
- 2 Steak Diane tuckerbags
- 2 potatoes
- 300 g pumpkin
- 2 carrots
- 2 tbsp olive oil
- Salt and cracked black pepper
Buy the cuts for this recipe
Method
- Heat the oven to 190°C. Cut the potatoes, pumpkin and carrots into 3 cm pieces.
- Toss the vegetables with the oil, salt and pepper on a lined roasting tray. Roast for 20 minutes.
- Lay the tuckerbags on a second lined tray. Put the tray in the oven. Turn the vegetables over.
- Bake for 25 minutes. The pastry must be golden. A thermometer in the centre must read 75°C. If it does not, bake for 5 minutes more.
- Rest the tuckerbags for 3 minutes before you cut them.
Serve it
Serve each tuckerbag with the roast vegetables. Add tomato sauce or gravy on the side if you like.