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Vegetables in Puff Pastry

- 2 sheets puff pastry (e.g. Tenderflake Puff Pastry) defrosted
- 3 tbsp (45 ml) vegetable oil
- 2 slices fennel, chopped

- 2 red peppers, finely chopped
- 4 cups (960 ml) mixed mushrooms, chopped
- 2 tbsp (30 ml) margarine
- 2 tbsp (30 ml) flour
- 1/4 tsp (1.25 ml) salt and pepper to taste
- 1 cup (240 ml) good quality vegetable stock

Sauté the fennel and peppers in the vegetable oil until softened. Add the mushrooms and continue until the mushrooms are cooked.

Roll out each puff pastry sheet to approxmately 10 by 6 inches (25 by 15 cm.) Arrange the vegetable mix lengthwise on the pastry.

Roll each puff pastry to form a cylindrical shape and enclose the ends. Do not overlap the pastry too much - just enough to close the lengthwise seam and the ends. Cut away the remaining pastry.

Transfer to a baking sheet and bake at 400F (200C) for 20 minutes.

While the pastry is baking, melt the margarine over a medium heat, add the flour, salt and pepper and stir well. Add the vegetable stock and continue stirring until the sauce thickens.

After removing the pastry from the oven, allow it to stand for a few minutes. Then cut each and half and drizzle with the sauce.

Serves 4.