Puff pastry bundles with vegetables, a wonderful and tasty appetizer, to be prepared in advance, great to serve slightly warm or cold. Perfect for our buffets, or for picnics, it’s always nice to have a snack to munch on wherever we are, and now the April 25th holiday is coming, it will certainly be of great help. They can also be stuffed with different fillings, I love them with vegetables. They are very easy to prepare, it’s practically a fridge-clearing recipe, you cook some vegetables and stuff the puff pastry bundles, but maybe it’s better to show you how, so you can make them too, more scenic with these openings that let you see the filling inside. This way, if we prepare them with mixed flavors, we can also see what’s inside.
More recipes with puff pastry.
- Difficulty: Easy
- Cost: Economical
- Rest time: 20 Minutes
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for 8 puff pastry bundles with vegetables
- 2 sheets rectangular puff pastry
- 1 eggplant
- 1 yellow bell pepper
- 1 zucchini
- 3.5 oz cherry tomatoes
- to taste olive oil
- to taste salt
- to taste oregano
- 1 garlic clove
- 3.5 oz mozzarella
- 1 egg for brushing
Tools to prepare puff pastry bundles with vegetables
- 1 Baking Tray
- 1 Pastry Wheel
- 1 Brush
- 1 Pan
- 1 Strainer
- 1 Bowl
- 1 Plate
- 1 Grill
Steps to prepare puff pastry bundles with vegetables
Start by cutting an eggplant into cubes, cook it in a non-stick pan with olive oil and a garlic clove, add some salt, cover, and let it cook over medium heat for a few minutes, stirring occasionally to prevent burning.
Meanwhile, cut a cleaned bell pepper into cubes like the eggplant, and add it to the pan. Cover and continue cooking. Add some oregano and, if needed, more salt.
Next, cut the zucchini into cubes and add it to the pan with the other vegetables, always remember to stir occasionally.
Finally, cut the cherry tomatoes into quarters and add them to the pan, continue cooking for a few more minutes, and then the vegetables will be ready. Let them cool on a large plate. Remember to remove the garlic.
When our vegetable stew has cooled, proceed to prepare the bundles. Take the puff pastry out of the fridge 5 minutes before proceeding. At the same time, open a mozzarella, cut it into 8 pieces, dividing first in half and then each half again, and let it drain in a strainer with a bowl underneath.
Unroll the puff pastry, one sheet at a time. Divide into rectangles, about 3 inches wide, with mine I got 4 rectangles. So just divide in half first and then each half again, giving you 4 rectangles.
Using a pastry wheel, make parallel and diagonal cuts starting from one corner, stopping halfway through the rectangle, be careful not to cut too much, otherwise, it will be difficult to close the bundles.
Fill with the vegetables on the side that wasn’t cut, be careful not to overfill, otherwise, we won’t be able to close the puff pastry bundles. Add a slice of mozzarella on each. Help yourself with the parchment paper to fold the cut side over the filling and match it with the bottom side. Gently detach the parchment paper. If the pastry isn’t very cold, leave it in the fridge for a bit.
One by one, detach the bundles from the parchment paper, expand and seal them well, and place them on the baking tray lined with either parchment paper or a silicone baking mat.
Arrange them all on the oven tray, then brush with beaten egg, and bake in a preheated oven at 356°F for about 25 minutes, or until they are golden and puffed.
They can also be stuffed with ham and mozzarella, or with a bit of tomato, ham, and mozzarella, also with speck, asparagus, and provola, or if you prefer, with sausages, or other vegetables. They keep for a couple of days, better in the fridge on the second day, just put them back in the oven, and they will seem freshly made.
