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.
Servings: 18 cups
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
- Thaw or make home-made Puff pastry Dough.
- Pre-heat oven at 370F.
- 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.
- Remove from oven and cool the puff pastry cup.
- Heat oil in a skillet on medium heat.
- Add the onions and sauté them for 2 minutes till they become translucent.
- Add frozen mushrooms and sauté for 2 minutes.
- Then add the carrot and zucchini and sauté for 1 minute.
- Add the salt, mint, cilantro for cook for another 30 seconds.
- Turn off the heat.
- Spoon the veggie mixture into the puff pastry cup.
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.
- 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.
Nutrition
Calories: 37kcal | Carbohydrates: 1g | Sodium: 57mg | Potassium: 66mg | Vitamin A: 630IU | Vitamin C: 1.3mg | Calcium: 3mg | Iron: 0.1mg