Veggie Puffs Recipes

VEGGIE PUFFS

Steps:

• Using a large saucepan, gently fry the onion in the oil for 5 minutes or until soft and translucent.
• Add the garlic and ginger and continue to fry for another minute while stirring.
• Tip in the potatoes and carrots, give it a stir, then add a splash of water and cover with a lid. Continue to cook the vegetables on a medium heat for 10 minutes, or until cooked.
• Stir in the peas, turmeric, chilli powder, garam masala and salt. Remove from the heat and set aside to cool.
• Preheat the oven to 200°C / 180°C fan / 390°F / gas mark 6.
• Dust a clean work surface with flour and roll out the puff pastry to 1cm (1/2in) thick.
• Cut the pastry into even squares.
• Divide the vegetable filling evenly between the squares. Be careful not to overfill them, so you might have some filling leftover, which can be enjoyed as a side dish to a later meal.
• Brush the edges with egg.
• Pick two diagonal corners of each pastry, then let one corner overlap the other. Pinch together so that they stay put. Repeat the process until all of them have been done.
• Brush the tops with the remaining egg wash, then place them on a greased baking sheet.
• Bake in the oven for 20 minutes.
• Place the pastries on a cooling rack.
• Serve warm as a snack or as part of a main meal with salad. Enjoy!

ANY VEGETABLE TART

Steps:

• Put a rack in the center of the oven and heat oven to 425 degrees. Line a baking sheet with a silicone liner or parchment paper. If you like, you can sprinkle Gruyère or Cheddar onto the center of the liner or paper in an approximate 10-by-13-inch rectangle.
• In a medium bowl, whisk together egg, Parmesan, lemon zest or rosemary, garlic (if using), and pinch of salt and pepper until smooth. Beat in the crème fraîche until smooth.
• On a lightly floured surface, roll out the puff pastry to form a 10-by-13-inch rectangle, about 1/8-inch thick. Transfer the dough to prepared baking sheet. (Place directly on top of the grated cheese, if applicable.) With a sharp knife, lightly score a 3/4-inch border around the edges of the puff pastry, making sure not to cut the pastry all the way through. Using a fork, prick the pastry all over inside the border at 1-inch intervals.
• Spread crème fraîche mixture evenly inside the scored border. Arrange vegetables in an even layer, using just enough to cover the surface in one layer. Scatter scallions and thyme or rosemary sprigs on top. Lightly drizzle with oil, and sprinkle with salt and pepper.
• Bake until the pastry is puffed and golden, and the vegetables are cooked through, about 25 to 35 minutes. Transfer the pan to a wire rack to cool for at least 15 minutes before serving. Serve topped with microgreens, herbs or baby lettuces, and accompanied by lemon or lime wedges, for squeezing.

MEDITERRANEAN VEGGIE BRUNCH PUFF

Steps:

• In a large bowl, whisk the first 6 ingredients until blended. Place croissant pieces in a single layer in a greased 11x7-in. baking dish; top with 1/2 cup red pepper, onion and spinach. Pour egg mixture over top. Sprinkle with cheeses. Refrigerate, covered, overnight., Finely chop remaining red pepper; place in a jar with a tight-fitting lid. Add vinaigrette; shake to combine and refrigerate until serving., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, uncovered, 25-30 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before cutting. Serve with vinaigrette mixture. Freeze option: Cover and freeze unbaked casserole and remaining chopped sweet red pepper separately. To use, partially thaw both in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. Combine vinaigrette and chopped sweet red pepper; serve with casserole.