Name: Vegetable Puffs
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 2 sheets reduced-fat puff pastry thawed; 1 egg beaten; 1 carrot grated large squeezed dry; 1 garlic clove crushed; 1 yellow capsicum diced; 1 zucchini diced; 6 button mushrooms diced large; 420 g cream-style canned corn; 2 tbs light whole-egg mayonnaise; 1/4 cup light evaporated milk; 1 pinch sweet paprika

by jazzkat89 Last updated on 07/09/2019

Very tasty puff pastry squares with a delicious vegetarian filling. - jazzkat89

Ingredients

2 sheets reduced-fat puff pastry thawed
1 egg beaten
1 carrot grated large squeezed dry
1 garlic clove crushed
1 yellow capsicum diced
1 zucchini diced
6 button mushrooms diced large
420 g cream-style canned corn
2 tbs light whole-egg mayonnaise
1/4 cup light evaporated milk
1 pinch sweet paprika

Method

Step 1

Preheat oven to 220C.
Step 2

Line two baking trays with baking paper or foil.
Step 3

In a large bowl, combine vegetables, creamed corn, mayonnaise, evaporated milk and seasonings, and mix well.
Step 4

Cut the pastry sheets into halves, and place onto prepared trays.
Step 5

Spoon a good sized amount of filling onto one half of each pastry slice, and fold over into a square.
Step 6

Press down the edges with a fork and brush with egg.
Step 7

Bake for 20-25 minutes, or until pastry is puffed and golden.
Step 8

Serve hot with a side salad or extra vegetables.