Vegetables in Puff Pastry |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
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. Ingredients:
1 package (10 ounces) frozen puff pastry shells |
4 cups water |
1 pound fresh baby carrots |
1 teaspoon salt, divided |
1 package (8 ounces) fresh sugar snap peas |
1 medium leek (white portion only), sliced |
1 teaspoon minced garlic |
1 tablespoon butter |
1 can (29 ounces) tomato puree |
1 can (14-1/2 ounces) diced tomatoes, undrained |
2 teaspoons sugar |
2 teaspoons dried oregano |
1/2 teaspoon pepper |
1 package (16 ounces) frozen lima beans, thawed |
Directions:
1. 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.
2. 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. Yield: 6 servings.
|
|