1 Tbsp. oil
1/3 cup julienned celery
1/3 cup julienned carrots
1/3 cup julienned red bell pepper, seeded
Salt, to taste
1/2 tsp. curry powder
2 Tbsp. whole-berry cranberry sauce
2 Tbsp. chutney
1 vegan puff pastry sheet, thawed
1 Celebration Roast, cut into thick slices
• Preheat the oven to 350°F.
• Heat the oil in a frying pan over medium heat. Sauté the celery, carrots, and bell pepper. Add a pinch of salt. Lower the heat and cover. Cook, stirring occasionally, for 15 minutes, or until the vegetables are soft and wilted. Add the curry powder and cook for another 2 minutes. Stir in the cranberry sauce and the chutney and remove from the heat. Let cool.
• Cut the puff pastry sheet into 3 7×6-inch rectangles. Place 1/3 of the mélange in a pile in the middle of each and place a slice of the Celebration Roast on top. Fold the edges of the puff pastry toward the center and seal by pinching with your fingers, using water as needed.
• Place seam-side-down on a baking sheet. Bake for 30 minutes, or until golden brown.
Makes 3 servings