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Vegetables in Puff Pastry

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."

Rate/Review | Read Reviews (2)

Prep Time:
10 Min

Cook Time:
20 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 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

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.
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.

Footnotes

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.