Vegetable Flaky Pastries
Ingredients
- 400 g of potatoes
- 200 g of broccoli
- 3 yellow onions, thinly sliced
- 1 clove of garlic
- 1 sprig of rosemary, finely chopped
- 2 sprigs of thyme, finely chopped
- salt pepper
- 1-2 tablespoons of sesame seeds
- almond milk
- vegan puff pastry from the fridge
Preparation
Divide the broccoli into small rissoles. The smaller the better. Peel the potatoes and chop them into very small cubes. Put the water in a saucepan and cook the potatoes gently with a little salt. Just before the end, add the broccoli rissoles and cook with. Put in a sieve and set aside
Caramelise onions in a pan with a little oil over medium heat, salt & pepper. Add rosemary, thyme and garlic
Add potatoes and broccoli and stir
Pre heat the oven to 180 degrees Celsius/ 350F
Take the puff pastry out of the fridge, cut it into rectangles and fill it with half of the stuffing. Now cover with the other half of the puff pastry, press the edges with your fingers and press down with the fork once. Overhanging edges can be cut off with a knife
Now with a knife make 2-3 small slits in the hood, so that the heat can escape better. Brush with almond milk and top with sesame seeds.Bake in the hot oven for 16-18 minutes until golden brown. The baking time may vary depending on the size of the vegetable packet
