Friday, January 18, 2008

Asian Style Vegetables in Puff Pastry

Since I already had the puff pastry dough in the freezer, I tried using the leftover Asian style vegetables from the wonton cups as a filling. In this reincarnation, I suggest dabbing on a bit of Hoisin sauce after they are baked or possibly before sealing the edges of the dough prior to baking.

1 package frozen puff pastry
1 cup Asian style vegetables (See Vegetable Wonton Cups recipe)
Hoisin sauce

Defrost the puff pastry and roll slightly with a rolling pin to enlarge it enough to 6"X6". Now cut into 4 equal squares and fill each with a teaspoon of vegetable filling. Bring all 4 corners together in the middle, pinch together and start pinching the sides together from the bottom up towards the center. Place them about 1.5" apart on a baking sheet and put them into a preheated 375 degree oven until they puff up and turn a golden brown color.
Serve with a drizzle of Hoisin sauce.

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