Recently I had a freezer purge and discovered a nice little stash of puff pastry squares that I stock for parties and quick pot pies. On occasion I make a dessert turnover with a fruit preserve. I was looking for something easy that could pass for a meal the way Cornish pasties do, and this is what I managed to come up with.
1 pkg puff pastry squares
1 minced shallot
2T extra virgin olive oil
1C finely chopped cabbage
1C finely diced cauliflower
2t powdered cumin
1/4t garlic powder
S&P to taste
Heat the olive oil in a large pan or wok, then add the shallots, saute a minute, then add the shredded and chopped cabbage.
After adding the cauliflower, saute the vegetables until they begin to wilt. Adding the salt now will aid in this process.
Sprinkle on the cumin, salt and pepper, stir and continue sauteing until the vegetables are cooked. Preheat oven to 350 degrees.
Lay out the puff pastry on a non stick baking sheet, or parchment covered baking sheet. Fill with the vegetables and fold into a triangle.
After folding, pinch or crimp all the edges so the filling will not run out during baking, then vent with a fork and bake until golden brown.