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Veggie Phyllo Cups Alternate FIllings

Veggie Puff Pastry Cups

Makes about 18 mini muffin Veggie Puff Pastry Cups. You will need mini muffin baking trays to bake the puff pastry cups.

Course Entree
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Yield 18 cups
Calories 37 kcal
Author Rashmi Nigam

Ingredients

  • ½ cup diced red onion
  • ½ cup diced carrot
  • ¾ cups zucchini
  • 1 cup mixed bag of frozen mushroom
  • 1 tsp. cooking oil
  • ½ tsp. salt
  • 10 mint leaves finely slivered
  • 2 tbsp finely chopped cilantro leaves
  • Puff Pastry sheets Trader Joe’s sell them, I bought mine from my local Indian Store. Check the ingredients to be sure they're unprocessed, or make your own.

Instructions

  1. Thaw or make home-made Puff pastry Dough.
  2. Pre-heat oven at 370F.
  3. Cut the puff pastry sheet into small squares of 2 inches and place them in mini muffin trays. Bake them for 20 minutes till they are flaky and light brown in color.
  4. Remove from oven and cool the puff pastry cup.
  5. Heat oil in a skillet on medium heat.
  6. Add the onions and sauté them for 2 minutes till they become translucent.
  7. Add frozen mushrooms and sauté for 2 minutes.
  8. Then add the carrot and zucchini and sauté for 1 minute.
  9. Add the salt, mint, cilantro for cook for another 30 seconds.
  10. Turn off the heat.
  11. Spoon the veggie mixture into the puff pastry cup.

Recipe Notes

Variations:
- Mix Plain Greek Yogurt 1 tbsp yogurt with 1 tbsp veggie mixture and spoon the mixture into the baked puff pastry cup. Fills about 4 mini puff pastry cups.
- After spooning the veggie mixture into a baked cup, add ½ tsp grated Parmesan cheese and bake for 2 minutes till the cheese melts.