Best 5 Mini Vegetable Puffs Recipes

MINI VEGGIE POT PIES RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C). Grease a 12-cup muffin tin with nonstick spray. Line a baking sheet with parchment paper.
• Unroll the puff pastry and use a 4-inch (10 cm) round cutter to cut out 24 circles.
• Place half of the circles into the cavities of the prepared muffin tin. Place the remaining 12 circles on the prepared baking sheet and refrigerate until ready to bake.
• Heat the grapeseed oil in a medium saucepan over medium heat. Add the onion, celery root, and carrots and cook until tender, about 10 minutes. Add the parsnip, sweet potato, and flour and stir to coat the vegetables with the flour.
• Add the vegetable stock, thyme, and salt. Bring to a boil, then reduce the heat to medium and simmer until the sweet potatoes are tender, about 10 minutes.
• Scoop a heaping tablespoon of filling into each puff pastry cup. Top with the remaining puff pastry circles, crimping the edges and pressing to fit inside each muffin cup. Brush the top of the pastry with the beaten egg.
• Bake until golden brown, 20-25 minutes. Let cool for about 5 minutes before serving.
• Enjoy!

FINGER-LICKING GOOD MINI CREAM PUFFS

Steps:

• Preheat oven to 400°. In a small saucepan, bring water and butter to a rolling boil over medium heat. Add flour and salt all at once; beat until blended. Cook, stirring vigorously, until a film forms at the bottom of the pan, about 4 minutes. Remove from heat; let stand 10 minutes., Add eggs, one at a time, beating well after each addition until smooth. Continue beating until mixture is smooth and shiny. Drop dough by 1-in. balls 1-1/2 in. apart onto parchment-lined baking sheets. Bake until puffed, very firm and golden brown, 25-30 minutes. Cool on wire racks., Meanwhile, whisk together pudding mix and milk for 2 minutes or until thickened; let stand 5 minutes. Fold in whipped topping. Cut puffs in half. Fill cream puffs with vanilla filling; replace tops. Dust with confectioners' sugar; serve immediately.

SPINACH PUFFS

Steps:

• Preheat oven to 400°. Unfold puff pastry; cut each sheet into 12 sections. Place in greased mini muffin cups, pressing gently onto bottoms and up sides, allowing corners to point up., In a large bowl, stir together spinach, cream cheese, mozzarella, feta, 1 egg, garlic, pepper and salt. Spoon 1 tablespoon into each cup. Bring pastry corners together and pinch to seal. In a small bowl, beat remaining egg. Brush over pastry edges. Bake until puffed and golden brown, about 20 minutes.

MINI VEGETABLE PUFFS

Steps:

• Preheat oven to 400F/200°C.
• Cut the thawed dough into 4 equal pieces.
• Roll each piece out to 5"/13 cm square.
• Place on dampened cookie sheet and score/cut a 3"/ 7 cm square inside.
• Brush lightly with beaten egg.
• Bake in oven for about 20 minutes, until the pastry is risen and golden brown.
• Meanwhile make the filling:.
• Cook the sweet potato in boiling water for about 15 minutes, until tender.
• Drain well and set aside.
• Blanch the asparagus for 10 minutes, until tender and drain and set aside.
• Remove the puff pastry from the oven. Carefully cut out the inner square with a sharp knife; lift off and set aside.
• Melt the butter, add the leek and the sliced mushrooms and sauté for 2-3 minutes.
• Add the lime juice, thyme and mustard powder; season well with salt and pepper.
• Stir in sweet potatoes and asparagus.
• Spoon the mixture into the shells; top with the reserved lids and serve immediately.

VEGETABLE PUFFS

Steps:

• Keep the pastry sheet at room temperature for 30 minutes.
• Heat oil in a pan.
• Add mustard seeds and ginger paste and fry.
• Add all the vegetables and fry.
• Add the masala powder.
• Cook without adding water.
• Add salt and lemon juice once the vegetables are done.
• Add corriander leaves.
• Slightly roll the pastry sheet.
• Cut it into the desired size rectangles.
• Keep the mixture in the middle.
• Seal the front with a little water.
• Bake at 350 degrees Fahrenhit until the outer layer is golden brown.
• Serve hot!