Oriental Veggie Puff Pastry Pasties – a delicious recipe with pastry, mixed vegetables, ground cumin, chili powder, salt, water. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place puff pastry sheets on a paper-lined baking sheet and allow to thaw until pliable (depends on your brand of puff pastry, mine took 5 minutes). Roll out each piece to make it slightly bigger.
2
Cook your frozen mixed veggies according to package directions and drain well.
3
Mix veggies, hummus and spices in a bowl.
4
Place about 2 heaping tbs of the veggie mix on the bottom part of each pastry sheet leaving a space around the edges. Using a brush or your fingers apply some water to the edges of each pastry sheet and fold down the top to make a pocket enclosing the filling.
5
Now spread some yogurt (about 1/4-1/2 tbs) on each pastie as a glaze.
6
Place in the pre-heated oven and bake at 200u00b0C/400u00b0F for 15 minutes or until puffy and brown on top.
7
Enjoy!
16
kcal
Calories
1
g
Fat
1
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 sheets frozen puff pastry (about 4X6 inches each), 200 frozen mixed vegetables (I used corn, peas and carrots), 80 g hummus (homemade or store-bought), 1/4 teaspoon ground cumin, and more.
Yes, Oriental Veggie Puff Pastry Pasties falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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