Vegetable puffs with zucchini and carrots are light and tender, despite the dough. The juicy filling literally melts in your mouth. Even children who are suspicious of vegetables will not resist such pies.
Ingredients
- Puff pastry - 400 g
- Chicken eggs - 1 piece
- Zucchini - 1 piece
- Carrots - 1 piece
- String beans - 1 handful
- Greenery - 0.5 bundles
- Provencal herbs - 1 tsp.
- Salt - 0.5 tsp.
- Ground black pepper - 0.5 tsp.
Step-by-step cooking recipe
Finely chop the zucchini, carrots and string beans, and lightly fry until soft.
Add the chopped herbs and all the spices, and simmer for another minute.
Cut the dough into thin squares and put the vegetable filling in the center of each.
Pinch the opposite edges to form envelopes.
Brush the puffs with beaten egg and bake for 25 minutes at 180 degrees.
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