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Vegetables in Puff Pastry

SUBMITTED BY: Taste of Home Test Kitchen

"Fresh vegetables and beans in a tasty tomato sauce make a hearty main dish. As an alternative, serve over pasta instead of in pastry shells."
RECIPE RATING:
The reviewer gave this recipe 1 stars. This recipe average a 4 star rating.
Read Reviews (1)
PREP TIME  10 Min
COOK TIME  20 Min
READY IN  30 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 1 (10 ounce) package frozen puff pastry shells
  • 4 cups water
  • 1 (16 ounce) package fresh baby carrots
  • 1 teaspoon salt, divided
  • 1 (8 ounce) package fresh sugar snap peas
  • 1 medium leek, white portion only, sliced
  • 1 teaspoon minced garlic
  • 1 tablespoon butter
  • 1 (29 ounce) can tomato puree
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 2 teaspoons sugar
  • 2 teaspoons dried oregano
  • 1/2 teaspoon pepper
  • 1 (16 ounce) package frozen lima beans, thawed

DIRECTIONS

  1. Bake pastry shells according to package directions. Meanwhile, in a Dutch oven, bring the water to boil. Add carrots and 1/2 teaspoon salt. Reduce heat to medium; cook for 8-10 minutes or until tender. Add peas; cook for 1 minute. Drain and set aside.
  2. In a large skillet, saute leek and garlic in butter until leek is crisp-tender. Add the tomato puree, tomatoes, sugar, oregano, pepper and remaining salt. Bring to a boil. Reduce heat. Add the lima beans and carrot mixture; cook for 5 minutes or until vegetables are heated through. Remove tops from pastry shells; fill with vegetable mixture.

FOOTNOTE

  • Nutritional Analysis: 1 pastry shell with 1-1/3 cups vegetable mixture equals 446 calories, 17 g fat (4 g saturated fat), 5 mg cholesterol, 721 mg sodium, 63 g carbohydrate, 12 g fiber, 13 g protein.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 28, 2007 by Debbwl56
This was OK, if I make it aging I may use sliced carrots the whole baby carrots were to large... MORE


 
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