Vegetable Pastry Purses

Vegetable Pastry Purses

"These elegant puff pastry vegetable purses are filled with seasoned corn, mushrooms and spinach before baking to a perfect golden brown. Serve alone or with the sweet and savory Marsala sauce."
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Ingredients

20 m servings 215 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 215 kcal
  • 11%
  • Fat:
  • 11.6 g
  • 18%
  • Carbs:
  • 19.8g
  • 6%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 66 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. TO PREPARE PASTRY PURSES: Preheat oven to 400 degrees F. Thaw puff pastry as directed. Unfold pastry on lightly floured surface. Roll into 12-inch rectangles. Cut into 12 (3-inch) squares. Heat oil in saute pan over high heat. Add shallots, corn, and mushrooms; saute for 1 minute. Add cooking wine and seasonings. Add spinach and saute for an additional 30 seconds. Remove from heat. Place 1 Tablespoon filling in center of each square. Brush edges of square with beaten egg. Bring four corners together, pressing firmly. Pull up and twist corners making top of purse. Place on a baking sheet and brush purse with egg.
  2. Bake in preheated oven for 15 to 18 minutes, or until golden brown. Serve with sauce (optional).
  3. TO PREPARE OPTIONAL SAUCE: Heat oil in saute pan over high heat. Add shallots and celery. Saute for 30 to 40 seconds or until lightly brown. Add cooking wine, brown sugar, and bay leaf. Reduce heat to medium. Combine cold water and cornstarch; add to cooking wine mixture and simmer for 5 minutes. Set aside until ready to serve.

Reviews

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I was looking for something to serve for Christmas eve lunch. This was easy to prepare and I had all the ingredients on hand except for the marsala wine. I substituted white for the filling and ...

I made these for a dinner party with the optional Marsala sauce. Followed the recipe but added some shoestring carrots for color. A bit tricky to roll the dough out into the right size square...