top of page

English Veggie Puffs

  • Danny Peter Flores
  • Sep 8, 2017
  • 1 min read

Updated: Dec 13, 2021


Ever marry together a turnover and a samosa in one...try this recipe by collecting the ff. ingredients:

-2 frozen puff pastry sheets

-egg mixtures (-H2O) (and set aside glaze)

-broccoli:zucchini (5:1)

-oignon

-edam

-ementhal

-gruyere

-sage

-rosemary

-thyme

-basel

-parsley

-paprika

Food process the veggies and mix with minced oignon and sundried tomatoes in olive oil with a little beaten egg and cook by melting in cheese in a double boiler (avoid cheese from burning). Add in herbs (both dried and fresh).

Spread & cut into squares the thawed puff pastry on cookie sheets and fill till full and fold along diameter and seal by pressing edges with a fork.

Brush with egg wash till golden and bake 20 mins., 175 deg C.


 
 
 

Comments

IN PRACTICE SOME
COOKING TIPS BY THE TIME DINNER COMES ROUND WITH FAMILY AND FRIENDS:

#1 

Keep it simple. Note and go through each step of the cooking process from prep time (including arranging ingredients), utensils, including pots and pans, preheat the oven and set timer for cooking time, after let set aside to cool down according to instructions; serve also in the manner for presentation as recommended by the recipe-maker.

​

#2

Check for doneness with cooking time: e. g. for roasts, use a roasting thermometer, a toothpick for breads, puddings and cakes; note the need to pre-coat the sheet pans for baking with shortening/oil. For pasta and vegetables follow carefully instructions to be al dente adding enough water, gentle boiling with salt added and tasting regularly the bite, followed by draining and washing several times.

​

#3

As a rule we prepare and present foods readily using only the implements and serving dishes and/or pans that allow for this to avoid any extra artistry thru decorative needs as is limited, involved with the dish. Alternatively follow according to script the illustrated suggestion on the packaging.

© 2016-2023 by D. A. Flores of Skye Blue Publications. Proudly created with Wix.com

bottom of page