Vegetable-Puff-Pastry-Muffins
photo by DianaEatingRichly
- Ready In:
- 55mins
- Ingredients:
- 7
- Yields:
-
12 muffins
- Serves:
- 6
ingredients
- 300 g frozen puff pastry, thawed (6 sheets)
- 150 g frozen mixed vegetables (e.g. carrots, broccoli, corn and peas)
- 150 g cream
- 100 g emmenthaler cheese
- 1 tablespoon flour
- 2 eggs
- salt, pepper, nutmeg to taste
directions
- Preheat the oven to 200°C; grease your muffin pan.
- Cook the mixed vegetables until just tender.
- In a big bowl mix cream, 50 g cheese, flour and eggs. Season to taste. Add the veggies.
- Cut the puff pastry sheets in half. Stretch them a bit and line each muffin mold with one half.
- Fill with the veggie-mixture and then press together the tops of the puff pastry so that you get little packets in which the veggies are enclosed. Sprinkle with remaining cheese.
- Bake for 30-35 minutes.
Reviews
-
OMG these are delicious! They are like mini pie/quiche. Puff pastry was nice and crunchy and filling was smooth with creamy texture. I used light cream and brush top of the muffins with egg wash. My husband loved it! I had 6 large ones. I will make them regularly as they are quick put together. Thank you!
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RECIPE SUBMITTED BY
Lalaloula
United States