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.
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.
Looking for more recipes? Try these:
Vegetable Puff Pastry PocketDifficulty: Easy
2 cups of spinach
1 small courgette
8 cherry tomatoes
1 medium onion
3 garlic cloves
1 cup cabbage
100g cheddar cheese or mozzarella cheese
1 tbsp vegetable oil
¼ cup water
1 puff pastry (pre made)
- Peel and finely chop the garlic.
- Peel and cube the onion (around 1-2cm thick).
- Slice the courgette (2cm slices) and cut each slice into quarters
- Chop the cherry tomatoes into half (or quarters)
- Chop the cabbage into smaller pieces (around 3-5cm wide)
- Slice the mushrooms.
- Slice the cheddar cheese into thin slices.
- Crack and whisk the egg
- Pour the vegetable oil into a large pan and fry the garlic for one minute.
- Add the chopped onions and fry for further 2 minutes.
- Add the cabbage and courgettes and fry for further 3 minutes. Add some water and place a lid on the pan. This will help the cabbage and courgette soften with the steam.
- Add the mushroom and fry for another 2 minutes.
- Add the spinach and tomatoes and fry for another 2 minutes. Add salt to taste.
- Once cooked and mixed thoroughly, drain the vegetables and let it cool for 10 minutes.
- Puff pastry
- Preheat the oven at 180 degrees celsius
- Slice the puff pastry into quarters. I’d recommend creating long rectangles – this will make it easier to wrap the pastry.
- Add the vegetables to one side of the pastry.
- Place the cheese on top of the vegetables.
- Fold the other part of the pastry on top of the content.
- Using a fork, press down the edges to make the puff pastry ends stick to each other.
- Repeat this for all puff pastry pieces.
- Place all puff pastry pockets on a tray.
- Using a brush, add a thin layer of egg over the puff pastry. This will help brown the pastry pocket.
- Place the tray in the oven for 15 minutes or until brown. Enjoy 🙂