December 29th • Posted in Recipe
‘Tis the season of homemade food and trying your hands at new recipes, isn’t it?! I’ve been baking even more than usual lately, between the several Christmas cookies testing (totally necessary, right?) and all the Holiday dinners that somehow need to be prepared.
If there’s one thing I can always rely on, those are homemade veggie pasties, great as appetizer but also as a main dish. Add Camembert (because why not to) and not only you’ll be left with the creamiest savory filling, but you’ll also surely meet with approval from any guests! I’ve served these pasties during a couple of dinners on the recent Holidays and anyone seemed to love them, with their friendly shapes and delicious combination of flavours!
- 3 red, green and yellow peppers
- 2 medium courgettes
- 1 golden onion
- 3 knobs of butter
- 1/2 teaspoon salt
- A pinch of pepper, nutmeg, chilly
- 2 puff pastry rolls
- Camembert for the filling
1 :: Start by finely chopping your onion and placing it into a very large and nicely deep frying pan together with the butter. Pan fry the onion until it becomes slightly golden.
2 :: In the meanwhile chop the vegetables into little squares and then add them to the butter and onion. Add salt, pepper, nutmeg and chilly and give the mixture a nice stir.
3 :: Let the vegetables pan fry for a couple of minutes, then add a couple of glasses of water. This will prevent them from burning or sticking to the bottom of the pan and will allow them to cook evenly.
4 :: Cook the vegetables for 20-30 minutes until the water is all evaporated and the veggies are soft.
5 :: Roll out the puff pastry dough (make sure to keep it in the fridge until you actually need it!) and, using a large round cookie cutter (or even just a mug or bowl) cut 5-6 round shapes from the first dough. Place them into small buttered pie oven dishes.
6 :: Use a fork to riddle the pasty bases. Cut 3 thin slices of Camembert (or Brie) per pasty, and place them into your bases, then cover everything with a thick layer of your pre-cooked vegetables.
7 :: Cut the other pastry dough with the same cookie cutter as before, then open a hole in the middle using a small star-shaped cutter. Place them on top of your pie dishes and remove the excess. Optionally brush some egg white on top to obtain some extra golden pasties tops.
8 :: Bake in the oven for 20-30 minutes or until your pasties turn a nice golden brown, then remove from the oven and leave them cool down completely in their pie dishes before placing them on a nice dish and serving!