Spicy Veggie Puffs The Lawry’s Way!PRODUCTS | Nirasha Jaganath | August 10, 2011 at 11:02 am
When I was asked to create our own recipes, along with other fellow bloggers, there was no thinking involved. Cooking is a passion and if someone else cleaned I would cook more often. Concocting recipes is a breeze, the tough bit is measuring since I am somewhat an eye-ball kinda girl. Kind of kills the whole “share the recipe” thing.
Anyway we were given the theme of “scalability” with a focus on cooking for larger groups. Charlene and I decided to tackle the appetizer/veggie portion. I love puff-pastry and I believe anything you put into it always tastes better. It is probably more common for puff pastry to be used in sweet dishes here but where I come from they are a staple for appetizers. I also call it my lazy meal – whenever I have left-overs I stuff it in puff pastry and freeze them individually.
The other fabulous thing about our recipe is a little stuffing goes a long, long way. Working with store bought pastry is smart and easy.
Spicy Veggie Puffs Recipe
2 x store bought puff pastry (we used the Pepperidge Farm sheets)
1 zucchini diced
1 squash diced
1 red onion diced
1 bell pepper cored and diced
1 garlic clove grated
2 tablespoons chopped fresh cilantro
2 tablespoons olive oil
1/2 teaspoon of Lawry’s seasoned salt
Remove the frozen puff pastry from the freezer for 30 minutes at room temperature, else use directly if it was kept in the refrigerator. Preheat over to 400 degrees F. Saute the chopped onions in the olive oil in a hot skillet until translucent in medium heat. After sweating the onions add the 1/2 teaspoon of Lawry’s seasoned salt. As the roasting of it in the oil releases the fragrance of the spice add the crushed garlic. A quick roast of the garlic and the rest of the vegetables, including the pepper, can be added. You can turn up the heat but keep your eye on it to ensure it does not scorch. Try to mix and continue sautéing the veggies until slightly soft and the liquid (that came from the veggies) has evaporated. Turn off the heat and add the finely chopped coriander. Allow mixture to cool completely before stuffing.
Open out the sheet of puff pastry. Each sheet from the package I mentioned (which has 2 sheets) I cut up in 9 squares (no need to be perfect when cutting). I use a pizza cutter for easier cutting of the squares. Put a little of the cooled mixture in each in each square and fold over in half to lightly seal the edges. If mixture is too liquidy it will mess up the pastry. Try to work fast so that the pastry remains cool. If you want to be fancier you can press the edges together with fork else just touching the edges is good enough as the pastry puffs during baking. Place on a baking sheet or casserole tray to bake. No greasing is needed due to the high butter content of the puffs.
Bake for 15-20 minutes or until the top of the puffs become golden brown. Allow to cool slightly before removing from baking sheet.
I will be updating this post with the recipes of the my team-mates in Boston as they go up. (check out recipes by Kim, Sarah, Charlene and Jodi) Also don’t forget you can win Lawry’s spice products. Out team created such an amazing menu that there were empty plates all around!
Disclosure: This is part of a paid campaign with The Motherhood and Lawry’s Spices!