Oriental Veggie Puff Pastry Pasties |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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The idea for this quick, easy and healthy vegetarian dish comes from tartex vegetable spreads. Ive modified it quite a bit to suit what I had in my pantry and hope youll like the result. Feel free to use different veggies and spices. Ingredients:
4 sheets frozen puff pastry (about 4x6 inches each) |
200 frozen mixed vegetables (i used corn, peas and carrots) |
80 g hummus (homemade or store-bought) |
1/4 teaspoon ground cumin |
1/8 teaspoon chili powder |
salt and black pepper |
1 teaspoon water, for glueing the pastry together |
1 -2 tablespoon plain yogurt for the glaze |
Directions:
1. Place puff pastry sheets on a paper-lined baking sheet and allow to thaw until pliable (depends on your brand of puff pastry, mine took 5 minutes). Roll out each piece to make it slightly bigger.
2. Cook your frozen mixed veggies according to package directions and drain well.
3. Mix veggies, hummus and spices in a bowl.
4. Place about 2 heaping tbs of the veggie mix on the bottom part of each pastry sheet leaving a space around the edges. Using a brush or your fingers apply some water to the edges of each pastry sheet and fold down the top to make a pocket enclosing the filling.
5. Now spread some yogurt (about 1/4-1/2 tbs) on each pastie as a glaze.
6. Place in the pre-heated oven and bake at 200°C/400°F for 15 minutes or until puffy and brown on top.
7. Enjoy!
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