Vegetable Puffs

Vegetable Puffs recipe contributed to Natures Trinity

{Serves 2.}
It makes 12 vegetable puffs.

Ingredients:

Half a packet of frozen stir fry mixed vegetables
Three sheets of frozen puff pastry.
Water.
Extra Virgin Olive Oil.
One vegetable stock cube.
Slice a raw onion dice, and add other vegetables not included in the frozen stir fry packet. Your choice!

Methods:

Remove three sheets using a knife to gently separate each frozen pastry sheet and place them apart on a flat surface for thawing.
Turn the heat to high to start the cooking process.
In a non-stick frypan, add a dash of oil and water to cover the base of the pan. Do not add too much water. Just enough to lightly fry the vegetables.
When the water reduces, too soon add a little more.
Add to the frypan the vegetable stock cube and thinly cut into slices, and spread it evenly into the mix.
Stir the vegetables during the cooking process and allow them to start reducing the water content. When sufficient water has evaporated, turn the heat off and allow to cool for 15 minutes before adding a tablespoon of this vegetable mix to the thawed puff pastry.
While the vegetable mix is cooling, prepare a sheet of puff pastry by cutting it into a cross.
Please remove one of the four segments and use a tablespoon to lift it out from the pan; the amount of food to be placed into the puff pastry.
Lift all four sides together if you can, pinch the tip, twist and flatten to ensure it does not fall apart.

Repeat for all the other sheets.

In the meantime, place a sheet of baking paper on a tray.
Place the finished vegetable puffs for further cooking on the baking paper.
Preheat the oven for ten minutes and place the tray into the hot oven at 190C for approximately 35 minutes, or until golden brown.