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.

No additional tips available.

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

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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.

Vegetable Pastry Pockets With Mint Sauce

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