© Adobe Stock
In advance in the video: Recipe for an asparagus tart
With Mediterranean herbs, vegetables and feta, these puff pastry pockets are the perfect snack between meals.
Sometimes you need recipes that can do everything: They should be quick, uncomplicated and, ideally, taste really delicious - and if they are also suitable for taking away, you have a real hit!
These puff pastry vegetable pockets with feta are exactly that: a deliciously crispy shell filled with lots of vegetables and salty feta. Whether for a lunch break, a picnic or simply as a snack in between – they are always suitable. And best of all, you can customize the filling to suit your taste.
App recommendation:Do you often wonder what to cook? Thefree EatClub appputs an end to it. From quick after-work meals to healthy recipes to show-off meals, everything is included. Practical: With the app's digital shopping list you also save time in the supermarket!
Recipe for quick puff pastry pockets with vegetables
Ingredients for 6 bags:
- 1 roll of puff pastry (from the refrigerated section)
- 200 g Excess
- 1 zucchini, finely diced
- 1 red pepper, finely diced
- 1 carrot, grated
- 1 spring onion, cut into thin rings
- 1 tbsp olive oil
- 1 TL Oregano (getrocknet)
- 1 tbsp tomato paste
- Salt and pepper
- 1 egg (for brushing)
Preparation:
1. First prepare the vegetables: wash, optionally peel and then dice or grate (this is particularly quick with the grater attachment of a food processor,like this one from Amazon*).
Tipp:You can also vary the filling, e.g. B. Add spinach, corn or mushrooms.
2. Heat the olive oil in a pan and fry the zucchini, peppers and carrots for 3-4 minutes. Add a tablespoon of tomato paste to the pan and fry briefly. Season with salt, pepper and oregano.
3. Let the filling cool and crumble in the feta. Mix everything well.
4. Roll up the puff pastry and cut into 6 equal squares.
5. Place 1-2 tablespoons of the vegetable-feta mixture in the middle of each square. Brush the edges with beaten egg, fold the pieces of dough diagonally and press the edges well (e.g. with a fork).
6. Place the pockets on a baking tray lined with baking paper and brush with the remaining egg (optionally sprinkle with sesame seeds). Bake in a preheated oven at 200 °C (top/bottom heat) for about 15-20 minutes until golden brown and crispy.
7. Let the vegetable pockets cool slightly and enjoy - whether fresh from the oven or on the go the next day.
More recipes to cook:
We hope you like our recipe and wish you a lot of fun cooking, baking and trying it! Feel free to write to us tooInstagramor onFacebook: We are always happy to receive suggestions and recipe requests!
