Zucchini Puff Pies Recipe

Name: Zucchini Puff Pies
Yield: 4 servings
Cuisine: American
Ingredients: 4 large vegetable marrows (zucchini); 12 cup onion; 2 tablespoons butter; 1 garlic clove, Minced; 1 cup breadcrumbs; 1 cup cheddar cheese; 12 teaspoon basil; 2 eggs; 1 teaspoon pepper, Ground; 1 (17 ounce) package frozen puff pastry; 1 egg white

Servings: persons

4 large vegetable marrows (zucchini)
12 cup onion
2 tablespoons butter
1 garlic clove, Minced
1 cup breadcrumbs
1 cup cheddar cheese
12 teaspoon basil
2 eggs
1 teaspoon pepper, Ground
1 (17 ounce) package frozen puff pastry
1 egg white

1
Steam marrow until tender.
2
Puree marrow in blender / food processor.
3
Saute onions in minced garlic in butter until tender.
4
Shred cheddar cheese.
5
Add onions, garlic, cheese, bread crumbs, eggs and herbs to zucchini.
6
Thaw frozen puff pastry 20 minutes.
7
Roll out each sheet on slightly floured board.
8
Divide each sheet into 4 squares.
9
Fill each of the 8 squares with marrow mixture leaving 1-inch border on all sides.
10
Brush border with egg white; prick top with fork.
11
Place pies on cookie sheet and bake in 400F oven for 30 minutes or till golden brown.
12
Serve warm.
13
See cheese puff pies for frozen puff pastry directions.

No nutrition data on file — estimate from the ingredient list.

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 11 ingredients. The key ingredients include: 4 large vegetable marrows (zucchini), 12 cup onion, 2 tablespoons butter, 1 garlic clove, Minced, and more.

Yes, Zucchini Puff Pies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Zucchini Puff Pies

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