VEGETABLES IN PUFF PASTRY
Fresh vegetables and beans in a tasty tomato sauce make a hearty main dish. As an alternative, serve over pasta instead of in pastry shells.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 446 calories, Fat 17g fat (4g saturated fat), Cholesterol 5mg cholesterol, Sodium 721mg sodium, Carbohydrate 63g carbohydrate (14g sugars, Fiber 12g fiber), Protein 13g protein.
VEGETABLE OMELET IN PUFF PASTRY
Make and share this Vegetable Omelet in Puff Pastry recipe from Food.com.
Provided by southern chef in lo
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Lightly grease a large tart pan.
- Take a circular cut-out of pastry dough and lay it on the bottom of the pan so that it conforms to the pan and reaches up the sides.
- Whip together eggs and cream. Top the dough with egg/cream mixture. Add onions, spinach, peppers, zucchini, and cheese.
- Place another layer of puff pastry over the top of these ingredients and form a pouch around the filling. Bake for 30 minutes.
- In a double boiler, whip egg yolks and lemon juice until the mixture has a custard like consistency. Add salt and both peppers.
- In a separate pan, melt butter and add it slowly to the mixture, whipping constantly.
- When the pastry is removed from the oven, cover it with Hollandaise sauce and serve.
Nutrition Facts : Calories 758.5, Fat 60.4, SaturatedFat 24.3, Cholesterol 347.9, Sodium 386.2, Carbohydrate 41.2, Fiber 2, Sugar 1.8, Protein 14.3
ROASTED VEGGIE PUFF PASTRY TART
Provided by Food Network
Categories appetizer
Time 1h10m
Yield 6 to 8 appetizer portions
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F.
- Place the tomato slices on a baking rack and sprinkle with salt. Set aside.
- In a saute pan, heat the olive oil over medium-low heat and cook the onions until golden brown, about 15 minutes. Set aside.
- Meanwhile, cut an 8-inch circle out of the puff pastry and press into an 8-inch pie pan. Poke the bottom of the pastry with a fork evenly throughout. Reserve the trimmings. Brush the egg white along the border of the circle and press the scraps of puff pastry along the side of the pan to create a crust. Scatter the goat cheese crumbles on top as the filling of the pie and then the caramelized onions. Layer the tomatoes on top in decorative circles. Season with salt and pepper.
- Bake for 20 minutes, then cover the edges of the pastry and bake until the veggies are soft and beginning to brown, 20 more minutes. Garnish with fresh basil.
CURRIED VEGETABLES IN PUFF PASTRY
Provided by Food Network
Time 1h5m
Yield 8 servings
Number Of Ingredients 19
Steps:
- Heat oil in a large skillet and saute the onion over medium heat until softened. Add the potato, garlic, ginger and curry powder. Saute, stirring frequently, for 5 minutes. Add the carrots, celery, peppers, mushrooms, green peas, zucchini, corn, salt and pepper, to taste. Cover and cook over low heat for about 15 minutes or until the vegetables are very tender and the mixture is quite dry. Remove from heat and let cool.
- Preheat oven to 400 degrees. Line 2 large baking sheets with parchment paper.
- Divide the pastry into 8 pieces. On a lightly floured surface, roll 1 piece out to form a circle about 10 inches in diameter. Spoon one-eighth of the curried vegetable mixture into the center, and gather the pastry up to form a bundle, pinching the pastry together to hold it in place. Trim the ragged ends from the top of the pastry bundle. Repeat with the remaining pastry and filling. Use the pastry trimmings to make leaf and berry shapes and decorate the bundles, sticking them on with some of the beaten egg. Brush the bundles all over with the egg, lift them carefully onto the baking sheet, and bake for 20 to 25 minutes, or until the pastry is golden and the filling is heated through. Serve immediately on salad greens, garnished with tomato wedges.
VEGETABLE PASTRY PURSES
These elegant puff pastry vegetable purses are filled with seasoned corn, mushrooms and spinach before baking to a perfect golden brown. Serve alone or with the sweet and savory Marsala sauce.
Provided by Holland House
Categories Trusted Brands: Recipes and Tips Holland House®
Time 20m
Yield 12
Number Of Ingredients 18
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.
Nutrition Facts : Calories 215.2 calories, Carbohydrate 19.8 g, Cholesterol 15.5 mg, Fat 11.6 g, Fiber 1 g, Protein 2.9 g, SaturatedFat 2.6 g, Sodium 65.8 mg, Sugar 4.1 g
VEGETABLE-PUFF-PASTRY-MUFFINS
Very easy and quick to make muffin. Whenever I brought this to a party I was asked for the recipe so I think there are a lot of people who actually like this type of muffin very much. You can prepare this recipe with all kinds of fillings (vegetables, fish and meat as well). Just try them out and find the one you like best.
Provided by Lalaloula
Categories Lunch/Snacks
Time 55m
Yield 12 muffins, 6 serving(s)
Number Of Ingredients 7
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.
PUFF PASTRY TART WITH VEGETABLES AND CHEESE
Purchased puff pastry is versatile and delicious, whether you choose a sweet or a savory filling. In this case, a mix of veggies top a cheesy filling to make a dish that is great for breakfast or lunch. Or, cut into bite-sized pieces for a tasty appetizer.
Provided by Bibi
Categories Appetizers and Snacks Pastries Savory Tart Recipes
Time 1h20m
Yield 9
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a 12x18-inch sheet pan with parchment paper and set aside.
- Place thawed puff pastry on a lightly floured work surface. Roll out to a 10x14-inch rectangle and place on the prepared sheet. Score edges with a sharp knife, about 3/4 inch from the edge of the pastry, being careful not to cut all the way through the pastry. Inside the scored edges, prick several times with a fork. Brush pastry with beaten egg, reserving any unused.
- Bake in the preheated oven for 8 minutes. Allow to cool slightly.
- Combine olive oil and butter in a skillet over medium heat. When butter is melted, add chopped mushrooms and chopped onion. Cook until vegetables release their liquid, then continue cooking until the skillet is nearly dry, about 10 minutes. Remove from heat. Season onions and mushrooms with salt and pepper and stir in thawed and drained spinach and chopped tomatoes.
- Combine the remainder of the beaten egg, garlic and herb cheese spread, and cream in a small bowl. Gently brush cheese mixture over the partially baked puff pastry, staying inside the scored edges.
- Distribute the vegetable mixture over the cheese mixture and bake until the edges of the pastry are nicely browned and the cheese mixture is set, about 20 minutes. Remove from the oven and allow to cool in the pan about 5 minutes.
- To serve, cut into serving pieces and sprinkle with grated Parmesan cheese.
Nutrition Facts : Calories 288.5 calories, Carbohydrate 16.8 g, Cholesterol 50 mg, Fat 22.8 g, Fiber 1.5 g, Protein 6.2 g, SaturatedFat 9.9 g, Sodium 224.7 mg, Sugar 1.7 g
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