Vegetable Puff Pastry Recipes

VEGETABLE CHEESE STRUDEL

Steps:

• Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork or whisk.
• Heat the oil in a 12-inch skillet over medium-high heat. Add the peppers, mushrooms, eggplant, onion, garlic powder and basil and cook until the vegetables are tender and the liquid is evaporated. Let cool to room temperature.
• Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 16x12-inch rectangle. With the short side facing you, spoon the vegetable mixture onto the bottom half of the pastry sheet to within 1 inch of the edge. Top with the cheese. Starting at the short side, roll up like a jelly roll. Tuck the ends under to seal. Place seam-side down onto a baking sheet. Brush with the egg mixture.
• Bake for 25 minutes or until the pastry is golden brown. Remove the pastry from the baking sheet and let cool on a wire rack for 10 minutes.

VEGETABLE-PUFF-PASTRY-MUFFINS

Steps:

• Preheat the oven to 200°C; grease your muffin pan.
• Cook the mixed vegetables until just tender.
• In a big bowl mix cream, 50 g cheese, flour and eggs. Season to taste. Add the veggies.
• Cut the puff pastry sheets in half. Stretch them a bit and line each muffin mold with one half.
• Fill with the veggie-mixture and then press together the tops of the puff pastry so that you get little packets in which the veggies are enclosed. Sprinkle with remaining cheese.
• Bake for 30-35 minutes.

ROASTED VEGETABLES AND PUFF PASTRY

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly oil a shallow baking dish or pie dish.
• Place onion, peppers, and garlic in prepared pan. Season with freshly ground pepper, and sprinkle a little olive oil over them. Roast in preheated oven for about 10 minutes, or until you think the vegetable are done.
• When the vegetables are tender, remove from oven. Spread tomatoes evenly over the vegetables, and sprinkle with feta cheese. Roll out the puff pastry, and place over vegetables.
• Bake for 20 minutes, or until pastry is golden brown. Remove from oven, place a tray over the dish, and then flip it upside down so that you have a puff pastry base with the vegetables on top. Serve immediately while the puff pastry is still crisp.

VEGETABLES IN PUFF PASTRY

Steps:

• Bake pastry shells according to package directions. Meanwhile, in a Dutch oven, bring the water to boil. Add carrots and 1/2 teaspoon salt. Reduce heat to medium; cook for 8-10 minutes or until tender. Add peas; cook for 1 minute. Drain and set aside. , In a large skillet, saute leek and garlic in butter until leek is crisp-tender. Add the tomato puree, tomatoes, sugar, oregano, pepper and remaining salt. Bring to a boil. Reduce heat. Add the lima beans and carrot mixture; cook for 5 minutes or until vegetables are heated through. Remove tops from pastry shells; fill with vegetable mixture.

25 SIMPLE SAVORY PUFF PASTRIES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a puff pastry recipe in 30 minutes or less!

VEGETABLE PASTRY PURSES

Steps:

• TO PREPARE PASTRY PURSES: Preheat oven to 400 degrees F. Thaw puff pastry as directed. Unfold pastry on lightly floured surface. Roll into 12-inch rectangles. Cut into 12 (3-inch) squares. Heat oil in saute pan over high heat. Add shallots, corn, and mushrooms; saute for 1 minute. Add cooking wine and seasonings. Add spinach and saute for an additional 30 seconds. Remove from heat. Place 1 Tablespoon filling in center of each square. Brush edges of square with beaten egg. Bring four corners together, pressing firmly. Pull up and twist corners making top of purse. Place on a baking sheet and brush purse with egg.
• Bake in preheated oven for 15 to 18 minutes, or until golden brown. Serve with sauce (optional).
• TO PREPARE OPTIONAL SAUCE: Heat oil in saute pan over high heat. Add shallots and celery. Saute for 30 to 40 seconds or until lightly brown. Add cooking wine, brown sugar, and bay leaf. Reduce heat to medium. Combine cold water and cornstarch; add to cooking wine mixture and simmer for 5 minutes. Set aside until ready to serve.

VEGETABLE PUFF PASTRY

Steps:

• repare & Bake: A. In a pan/pot, heat oil, add mashed potatoes, rest of the vegetables, add salt and let it cook for a while untill its cooked fully. B. Mix with all spices & set aside. 1. Pre-heat the oven to 375°F. 2. On a flour dusted board roll out these rectangle sheets upto 1/2" thickeness, cut 3 equall squares from these sheets. 3. Stuff a spoonfull of filling into these squares and flip the other end to form a triangle shape. Or place the filling in the center and lift all the corners to close it firm, brushing little water on its edges, making sure the filling is nicely intact to form a square shape..check the picture. 4. For a nice golden look, brush/spray oil on these pastries. 5. Bake for 15-20 minutes till it raises & forms a golden brown crust. 6. Enjoy hot with ketchup/or as it is... My favorite Home made dip for these puff pastries: 1 C Tomato salsa 2 Tbsp Tomato Ketchup 1 tsp Red Garlic Chutney Mix everything together and enjoy this with hot vegetable puff pastry.