Mini Vegetable Puffs Recipes

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.

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.

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.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Place a mixing bowl in the freezer.
• Combine water, butter, and salt in a saucepan; bring to a boil.
• Remove from the heat and immediately add flour; quickly beat in the flour with a wooden spoon, alternating between pressing on the dough and beating it quickly. Continue until dough has formed a ball and no longer sticks to the side of the pan.
• Add 1 egg, and using the same technique above, beat it in until dough has reached a smooth consistency. Repeat with the second egg. Beat until dough begins to break into strands, about 5 more minutes.
• Divide dough into 12 pieces. Round each piece and place 2 inches apart on an ungreased baking sheet.
• Bake in the preheated oven until puffed up and browned, about 20 minutes. Remove and cool on a wire rack.
• Meanwhile, pour cold cream into the chilled mixing bowl. Add white sugar and beat with a hand mixer until light and fluffy.
• Slice across the tops of the cooled cream puffs just enough to open; they will be hollow inside. Put a heaping tablespoon whipped cream in the top and bottom cavities. Put a strawberry in the middle and close the two halves. Set on a plate and dust with powdered sugar.

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!