Vegetable Pastry Pockets With Mint Sauce Recipe

Name: Vegetable Pastry Pockets With Mint Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggplant small, thinly sliced lengthwise; 2 zucchini small, thinly sliced lengthwise; 2 red peppers small, deseeded, quartered; 2 sheets puff pastry thawed if frozen; 2/3 cup feta cheese thinly sliced; 1 large egg lightly beaten; 14 ounces diced tomatoes; arugula leaves to serve; 2 tablespoons fresh mint leaves finely chopped; 2 tablespoons olive oil; 1 lemon finely grated zest and juice; 1 tablespoon ground cumin; 2 teaspoons ground coriander; 1 clove garlic crushed; 1/2 teaspoon paprika mild; 1/4 teaspoon chili powder

Servings: persons

2 eggplant small, thinly sliced lengthwise
2 zucchini small, thinly sliced lengthwise
2 red peppers small, deseeded, quartered
2 sheets puff pastry thawed if frozen
2/3 cup feta cheese thinly sliced
1 large egg lightly beaten
14 ounces diced tomatoes
arugula leaves to serve
2 tablespoons fresh mint leaves finely chopped
2 tablespoons olive oil
1 lemon finely grated zest and juice
1 tablespoon ground cumin
2 teaspoons ground coriander
1 clove garlic crushed
1/2 teaspoon paprika mild
1/4 teaspoon chili powder

1
Preheat oven to 400u00b0F. Lightly grease and line a baking tray.
2
Heat a grill pan over a high heat. Spray eggplant, zucchini, and peppers with oil. Grill for 8-10 mins, until tender.
3
To make chermoula, in a small bowl, combine all ingredients. Season to taste.
4
Cut each pastry sheet into 6 rectangles. Leaving a 1/2 inch border, cut slits in half the pastry rectangles, a 1/2 inch apart.
5
Layer eggplant, zucchini, peppers, feta and 2 tbsp chermoula evenly over unsliced pastry rectangles, leaving a 1/2 inch border. Brush border with egg. Cover filling with sliced pastry rectangles, pressing down firmly around all sides to seal.
6
Arrange hand pies on prepared tray. Brush with remaining egg. Bake for 20-25 mins, until golden brown and puffed.
7
Meanwhile, in a small saucepan, combine tomatoes and remaining chermoula. Heat for 4-5 mins, on medium. Season to taste.
8
Serve vegetable hand pies with tomato and chermoula sauce. Accompany with arugula leaves.

256

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 eggplant small, thinly sliced lengthwise, 2 zucchini small, thinly sliced lengthwise, 2 red peppers small, deseeded, quartered, 2 sheets puff pastry thawed if frozen, and more.

Yes, Vegetable Pastry Pockets With Mint Sauce 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.

That's it — enjoy your meal!

Vegetable Pastry Pockets With Mint Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions