These vegetable puff pastry bites were made for snacking and are a healthy ‘party food’ alternative, handy for when you are cooking for more than you usually would. We haven’t gone wild on the cheese, but if you are a cheese fanatic you can experiment with adding different types. We’ve cheated and used pre-bought puff pastry but if you’ve got the time, making your own gives the bites that authentic ‘home made’ taste.
- 1 sheet of defrosted puff pastry
- 1 large bowl of frozen vegetables
- 1/2 cup grated cheese
- 2 tablespoons of olive oil
Preheat oven to 200 celsius/ gas mark 6.
Defrost the vegetables and squeeze out as much water as you can to avoid a soggy bake. Mix the vegetables, cheese, olive oil (and any seasoning you fancy) in a large bowl.
In another bowl, beat 1 egg and fold into the vegetable mixture.
Cut puff pastry into small squares, placing them in a cake/muffin baking tray, making sure the corners are pointing up.
Divide the filling into each square. Fold the pastry corners over the filling and sprinkle with cheese.
Beat the remaining egg in a small bowl and lightly brush over the pastry.
Bake for around 20 minutes, until puffed and golden brown.
The healthy bit:
Spinach is packed with protein, potassium, iron and calcium.
Broccoli’s nutrients include vitamin C, vitamin A (mostly as beta-carotene), folic acid, calcium, and fibre and can help to control high blood pressure.
Peas are a good source of fibre and contain more than the normal amount of protein found in most vegetables.
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