I made these mixed vegetable pastries by strong request from my youngest son. He loves peas and was watching over my shoulder while I was looking for inspiration to cook on Pinterest, when suddenly, his eye caught these vegetable puffs that had some peas falling out from the sides. ‘That is what I want mummy, can you please make those, pleasy pleasy please!!!’ I wasn’t convinced at first, but a few days later he was still asking for them, then I knew he was really serious about these pastries.
If you buy the puff pastry, they are quite quick to make. The vegetable mix can be adapted to the content of your fridge and freezer and of course to taste. You just need to make sure the mix isn’t too wet, otherwise you can’t cook the pastry nice and crispy.
We had them with some salmon, which I cooked very simply in the oven. I wrapped the fillets together in a piece of foil, added some salt and peper and a drizzle of oil and it cooked together in the oven with the vegetable pastries. Temperature and cooking time match up so that makes it all nice and simple!
If you like Pinterest as much as I do, you might want to check out my account over there? You can find it right here.
Just before they go in the oven the pastries may look like these:
And magically they come out like this! Yes, I do like puff pastry!
Vegetable pastry with salmon
|Prep:||Cook:||Yield: serves 2 adults and 3 kids||Total:|
Easier than you might think
- 150 grams of frozen peas
- 150 grams of frozen sweet corn
- 3 big carrots
- 1 leek stalk
- 1 clove of garlic
- 2 medium potatoes
- 1 tbsp olive oil
- 1 puff pastry sheet (320 gram)
- 1 egg
- 1/2 tsp turmeric
- 1 tsp ground ginger
- a pinch of dried chili
- 4 salmon fillets
- salt and pepper to taste
- Take the puff pastry out of the fridge.
- Peel and dice the potatoes and carrots.
- Clean the leek and cut into pieces.
- Peel and crush the garlic.
- Steam or microwave the carrots, peas and sweet corn.
- Warm up the oil in a frying pan, then add the garlic and potatoes. Cook on a medium heat and stir regularly until the potatoes are starting to soften. They will cook a bit more in the oven, but they need to be fairly well cooked here already.
- Add the leek and spices and mix well. Cook until the leek is softened.
- Now add the other already cooked veggies and mix well, put on the side.
- Turn on the oven now at 180 ºCelsius.
- Open the puff pastry and divide in two parts of about 15 x 25 cm.
- Now take the vegetable mix and bring it in a line on the pastry, on one side of the the long side. Stay away about 2 cm from the edge.
- Now use your fingers or the pastry brush to make the edges of the pastry wet. That will make the edges stick together when you press them on top of each other.
- Fold the empty side of the pastry over the side with the vegetable mix and press lightly onto the edges to make them stick.
- Cut this roll of filled pastry into 5 pieces and carefully bring these on the with bakingpaper lined oven tray.
- Continue with the rest of the pastry in the same fashion.
- Whisk an egg and use the pastry brush to spread the egg over each pastry.
- Bake in the oven for 20 to 25 minutes.
- For the salmon: Line an oven dish with a piece of foil big enough to cover the top as well.
- Oil the foil on the bottom of the dish.
- Bring the salmon fillets in the dish and season with salt and pepper.
- Drizzle some oil over the salmon fillets and fold the foil over.
- Bring the oven dish into the oven under the pastries and bake together.
from More Than Just Carrots