Mini Vegetable Puffs

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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