Recipe by Cindy Andrews

wonderful sauteed vegetables in puff pastry

Ingredients Nutrition


  1. Defrost puff pastry (about 30 minutes or until easy to handle).
  2. Preheat oven to 400 degrees.
  3. Spray cookie sheet with cooking spray.
  4. Cut onion into quarters and roast under broiler until lightly charred.
  5. Chop onion.
  6. Cut squash, zucchini, and carrots into match stix then cut match stix in half to make them short enough to fit into puff pastry circles.
  7. Heat oil and butter then saute vegtetables with garlic, lemon pepper and seasoning until carrots are tender.
  8. On a floured surface cut 5 inch cirles of pastry dough and place on cookie sheet.
  9. Fill each circle with 1 - 1 1/2 tsps. of vegetable mixture. Fold dough to form half moon and crimb edges.
  10. Using a pastry brush, brush with egg and place in oven for 20-25 minutes or until pastry is pufffed and golden brown.

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