Vegetable Puff Pastry Parcels
Recipes Appetizers Holidays Quick and Easy Vegetarian
Description
This is a delicious puff pastry strudel filled with cheese and vegetables. It’s the perfect appetizer, party food or snack.
Ingredients
1/3 broccoli head (5.3 oz.), cut into very small florets
1 red bell pepper, cubed
7 oz. cremini or button mushrooms, sliced
2 T. oil, for frying, divided
1/2 to 1 t. Herbes de Provence or Italian seasoning
3 cloves garlic, finely chopped
salt and pepper, to taste
1 c. grated Mozzarella cheese, low-moisture (3.5 oz.)
1 sheet puff pastry 8.5 oz. (all butter puff pastry if possible)
1 egg
1 T. milk
Directions
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Divide the broccoli into very small florets, cut the bell pepper into small cubes, and mushrooms into slices.
Heat 1 T. oil in a large skillet over high heat. Add the broccoli and bell pepper in an even layer; don't stir for 1 minute, then cook, stirring from time to time for a few minutes, until the vegetables are soft and browned. Add the herbs and garlic; cook for 1 minute. Season to taste with salt and pepper. Transfer to a large chopping board.
Add 1 T. oil and mushrooms to the skillet. Cook just like the vegetables. Transfer to the chopping board.
Chop the vegetables and mushrooms; set aside to cool completely. When cooled, stir in the cheese. Place the bowl with the filling in the refrigerator.
Preheat the oven to 400°F.
Cover a large sheet pan with parchment paper. Place the puff pastry on the parchment paper. Sprinkle the puff pastry well with flour; roll out on the parchment paper into a long rectangle.
Place the filling on half/side lengthwise. Fold over and cover the filling with the second half of the dough; press the edges of the dough together to seal.
Cut the dough horizontally with a sharp knife into parts. It will be easier to divide the pastry into pieces after baking it.
Make the egg wash by whisking the egg with milk. Brush the pastry with the mixture.
Bake for about 25 minutes or until the pastry is golden. Wait 10-15 minutes before dividing it into parts.