Mini Vegetable Puffs
- Ready In:
- 1hr 5mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1 lb puff pastry, thawed
- 1 egg, beaten
- 8 ounces sweet potatoes
- 4 ounces baby asparagus spears
- 2 tablespoons butter
- 1 small leek, sliced
- 5 small button mushrooms
- 1 teaspoon lime juice
- 1 teaspoon chopped fresh thyme
- 1 pinch dry mustard
- salt and pepper
directions
- Preheat oven to 400F/200°C.
- Cut the thawed dough into 4 equal pieces.
- Roll each piece out to 5"/13 cm square.
- Place on dampened cookie sheet and score/cut a 3"/ 7 cm square inside.
- Brush lightly with beaten egg.
- Bake in oven for about 20 minutes, until the pastry is risen and golden brown.
-
Meanwhile make the filling:
- Cook the sweet potato in boiling water for about 15 minutes, until tender.
- Drain well and set aside.
- Blanch the asparagus for 10 minutes, until tender and drain and set aside.
- Remove the puff pastry from the oven. Carefully cut out the inner square with a sharp knife; lift off and set aside.
- Melt the butter, add the leek and the sliced mushrooms and sauté for 2-3 minutes.
- Add the lime juice, thyme and mustard powder; season well with salt and pepper.
- Stir in sweet potatoes and asparagus.
- Spoon the mixture into the shells; top with the reserved lids and serve immediately.
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RECIPE SUBMITTED BY
<p>I came from Germany quite some years ago and live in North Texas. I used to do pastries and cakes, but had to stop due to health reasons.</p>
<p>I still cook, and bake, but in great moderation and not as elaborately, as I've done in the past.</p>
<p> My cats and I enjoy a quiet life and I'm rebuilding friendships and making new ones..</p>