Vegetable Triangles recipe contributed to Natures Trinity
Vegetable Triangles 
(Serves 3)
Makes 18 – Triangles.
Ingredients:
- 500gram packet of Winter Frozen Vegetables
- consists of the following frozen vegetables.
- Green beans
- Carrots
- Broccoli
- Cauliflower
- Broccoli in these packets can be oversized; cut to a smaller size
Add Fresh vegetables:
- Six slices of red capsicum
- One brown-skinned onion
- Four sliced cherry tomatoes
- One vegetable stock cube
Method:
- Remove four and a half sheets of frozen puff pastry, separate and place on a flat surface for thawing out.
- Pre-heat oven for 10 minutes at 190C
- In a non-stick frypan, add water to cover the base and a dash of extra virgin olive oil.
- The oil and the water will merge in the cooking process.
- Add all the frozen vegetables to the frypan. Add the fresh vegetables by dicing the red capsicums, remove the brown skin from the onion, slice and separate into rings and spread evenly across the pan.
- Add the four cherry tomatoes, sliced and spread evenly across the frypan. Thinly slice the vegetable stock cube and drop a piece around the circumference of the pan.
- Place the frypan over high heat on the stove until all the vegetables become tender. Use a pair of tongs to mix these vegetables. When cooked through, remove from the heat to cool off.
- Prepare the baking trays to suit 18 vegetable triangles and cover each tray with baking paper.
- In the meantime, use the thawed-out sheets to form the triangles.
- For each sheet, cut a cross to form four squares, and remove a segment to add the warm vegetables into it.
- Lift one corner, overlap the content to the other side, and seal to form the triangle. Use the prongs on the fork to create the pattern around the edge.
- Repeat this pattern for the following 17 vegetable triangles.
- Place the ready-made vegetable triangles directly into the prepared baking trays on top of the baking paper; use a spatula to lift each vegetable triangle safely.
- Put both trays into the pre-heated oven and continue to cook at 190C for 35 minutes until golden,
Enjoy!
Julie Eden