Vegetable Puff Pastry Pocket

This delicious vegetable puff pastry pocket is like no other! If have some vegetables lying around and don’t know what to do with them, you should definitely try this simple vegetable recipe!

What is this vegetable puff pastry pocket:

This puff pastry pocket essentially just consists of leftover vegetables baked with cheese in puff pastry. For this recipe, I used spinach, courgette, tomatoes, onions, garlic, cabbage and mushrooms. You just need to fry up all the vegetables together and drain them before placing it in a pastry pocket.

I like to add some cheddar cheese in the puff pastry pocket too – it melts in the oven and adds further taste to the dish. Before you bake the puff pastry pocket, make sure you remember to brush it with some egg, as that will help the puff pastry to brown in the oven. 

Alternative ingredients:

You can essentially fill the puff pastry with any vegetable you have available at home. The vegetables mentioned on this recipe is what I usually use when I cook this dish, but there are loads of other vegetables you can use instead, such as; bell pepper, carrots, cucumber, celery.

You could also use curry and par-boiled potatoes as the filling and make a curry puff instead. 

Why I like this vegetable puff pastry pocket:

My friend Annabel first introduced this dish to me a few years ago and I absolutely loved it. I started to make this puff pastry recipe at home a few months ago and now I can’t get enough of it. The pastry pockets remind me of a typical steak bake from Greggs, but instead of using meat, I use vegetables in my bake.

Why you should try this dish:

Honestly, this dish is so simple to make. You just need to fry a bunch of chopped vegetables together and then bake it in a puff pastry pocket. You should definitely try to make this dish if you’re looking for something new to make or if you have a lot of vegetables leftover.

What to serve with this vegetable puff pastry pocket:

There are two ways you can eat this dish. You could just eat a few puff pastry pockets as a meal in itself, or you can have the pockets as a side dish. I like eating it with saffron rice on the side.

How difficult is it to make these veggie puff pastry pockets?

This dish is so easy to make. The longest step is washing and chopping up all the vegetables! It takes around 20 minutes to chop up all the vegetables, 10 minutes to fry the vegetables and 10-15 minutes to bake the puff pastry.

Hints and Tips:

• You don’t have to fry up the vegetables before putting them in the puff pastry pocket. The vegetables can cook when the pocket is in the oven, but I personally prefer when the vegetables are fully cooked and soft. 

• You don’t need to brush the egg over the puff pastry, but I recommend it – it browns the puff pastry and helps make it shiny and crispy.

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Looking for more recipes? Try these:

• Saffron Risotto
• Honey Mustard Chicken Thighs with Vegetables
• Spicy Vegan Chilli

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