Vegetables in Puff Pastry Recipe

Vegetables in Puff Pastry Recipe
Vegetables in Puff Pastry Recipe photo by Taste of Home
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Vegetables in Puff Pastry Recipe

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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.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

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.
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.
Originally published as Vegetables in Puff Pastry in Weeknight Cooking Made Easy Annual 2005, p201

Nutritional Facts

1-1/3 cups: 446 calories, 17g fat (4g saturated fat), 5mg cholesterol, 721mg sodium, 63g carbohydrate (14g sugars, 12g fiber), 13g protein.

  • 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
  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.
Originally published as Vegetables in Puff Pastry in Weeknight Cooking Made Easy Annual 2005, p201

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