Left-over puff pastry dough = Single-serve veggie pies

I love it when dinner comes together at the last minute…and I especially love it when it tastes like something one would plan to make ahead of time 🙂

After making the Strawberry Tart à la Gradissima, I had just enough puff pastry dough to fill two ramekins. Being a farmers market junkie, I had lots of veggies at hand. Because the filling is pre-cooked, you don’t have to worry about anything except for the puff pastry turning golden brown in the oven. And you can use any veggies or fillings you want.  Here’s how it went down:

  • Cut puff pastry dough to fit ramekins.
  • Line ramekins with parchment paper, and tuck the dough in.
  • Preheat the oven (mine has no degree markings, so I go for ‘medium’ and then adjust as it cooks)

Prepare veggie mix:

1 1/2 c sliced button mushrooms (about 7 med-small mushrooms)

2-3 cloves garlic, diced (adjust to taste)

3 large, leftover green beans, sliced

1/2 large red capsicum (red bell pepper)

about 3 c chopped fresh spinach

1/4 c chopped leeks

1 fresh cheese (about 1/3 cup? around 100g)

Sauté the mushrooms in two pats of butter (Really, just use olive oil. It’s better for you. I was feeling decadent.) Remember not to crowd the mushrooms (channel Julie and Julia). Add the garlic. Let them get brown and sexy, but don’t let the garlic burn and get stinky. Throw in a bit of salt.

Throw in the green beans. Then the capsicum. Then the leeks. Then the spinach. When everything is glowing electric greens and reds and looking spectacular, crumble the cheese into the mix, turn off the heat, and combine well. Salt and pepper to taste.

Stuff this veggie goodness into your little ramekins until chock full, then fold over any bits of puff pastry dough that are poking out. It would be a shame to cut them off and throw them out. 🙂 {Hang on to any filling that might be left over. I had a bit left and it was great on toast the next day.)

Bake until the puff pastry is a light golden brown.

Serve with rucola/arugula/rocket salad with capsicum, pepino (cucumber), tomatoes, carrots, balsamic vinegar, olive oil, oregano and sea salt.

Serve with great wine.

Feel awesome.


One thought on “Left-over puff pastry dough = Single-serve veggie pies

  1. Sounds yummy and beautiful. Are the peppers as hot as I think they are? I have never seen them in our markets. Your recipe versions are so vivid and entertaining. You need to write a book. Wools

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