Vegetable Pastry Purses Recipe

Name: Vegetable Pastry Purses
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 sheet frozen puff pastry; 2 tablespoons olive oil; 1/2 teaspoon fresh shallots, minced; 1 cup frozen corn; 1 cup fresh mushrooms, chopped; 1/4 cup Holland House(R) Marsala Cooking Wine; 1/2 teaspoon white pepper; 1/2 teaspoon dried thyme; 3 cups fresh spinach; 1 egg, beaten; Optional Sauce Ingredients:; 1 tablespoon olive oil; 1/2 teaspoon fresh shallots, minced; 1/4 cup celery, chopped; 1 cup Holland House(R) Marsala Cooking Wine; 3 tablespoons brown sugar; 1 bay leaf; 2 teaspoons cold water; 2 teaspoons cornstarch

Servings: persons

1 sheet frozen puff pastry
2 tablespoons olive oil
1/2 teaspoon fresh shallots, minced
1 cup frozen corn
1 cup fresh mushrooms, chopped
1/4 cup Holland House(R) Marsala Cooking Wine
1/2 teaspoon white pepper
1/2 teaspoon dried thyme
3 cups fresh spinach
1 egg, beaten
Optional Sauce Ingredients:
1 tablespoon olive oil
1/2 teaspoon fresh shallots, minced
1/4 cup celery, chopped
1 cup Holland House(R) Marsala Cooking Wine
3 tablespoons brown sugar
1 bay leaf
2 teaspoons cold water
2 teaspoons cornstarch

1
TO PREPARE PASTRY PURSES: Preheat oven to 400 degrees F. Thaw puff pastry as directed. Unfold pastry on lightly floured surface. Roll into 12-inch rectangles. Cut into 12 (3-inch) squares. Heat oil in saute pan over high heat. Add shallots, corn, and mushrooms; saute for 1 minute. Add cooking wine and seasonings. Add spinach and saute for an additional 30 seconds. Remove from heat. Place 1 Tablespoon filling in center of each square. Brush edges of square with beaten egg. Bring four corners together, pressing firmly. Pull up and twist corners making top of purse. Place on a baking sheet and brush purse with egg.
2
Bake in preheated oven for 15 to 18 minutes, or until golden brown. Serve with sauce (optional).
3
TO PREPARE OPTIONAL SAUCE: Heat oil in saute pan over high heat. Add shallots and celery. Saute for 30 to 40 seconds or until lightly brown. Add cooking wine, brown sugar, and bay leaf. Reduce heat to medium. Combine cold water and cornstarch; add to cooking wine mixture and simmer for 5 minutes. Set aside until ready to serve.

261

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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

You need 19 ingredients. The key ingredients include: 1 sheet frozen puff pastry, 2 tablespoons olive oil, 1/2 teaspoon fresh shallots, minced, 1 cup frozen corn, and more.

Yes, Vegetable Pastry Purses 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 Purses

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions