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Oriental Veggie Puff Pastry Pasties

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“The idea for this quick, easy and healthy vegetarian dish comes from tartex vegetable spreads. Ive modified it quite a bit to suit what I had in my pantry and hope youll like the result. Feel free to use different veggies and spices.”
READY IN:
25mins
YIELD:
4 pasties
UNITS:
US

Ingredients Nutrition

  • 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)
  • 14 teaspoon ground cumin
  • 18 teaspoon chili powder
  • salt and black pepper
  • 1 teaspoon water, for glueing the pastry together
  • 1 -2 tablespoon plain yogurt for the glaze

Directions

  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 200°C/400°F for 15 minutes or until puffy and brown on top.
  7. Enjoy!

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