This Mexican vegetables pastry is one of the best that I made. I adapted a recipe from a magazine and it was soooo good. I couldn’t believe it. I am not a very good cook as you know by now and I make only easy recipes, but sometimes I get lucky and I cook something very good. Try it and tell me if you like it. Enjoy!
500 g Mexican vegetables (green peas, carrots, red pepper, corn)
1 package ready rolled puff pastry
1 onion, chopped
1 tablespoon extra virgin olive oil
1 clove garlic, chopped or minced
1 teaspoon ginger, chopped
Preheat oven to 200 degrees C / gas mark 6.
Put all the ingredients with out the pastry in a bowl and mix it. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 16 x 12-inch rectangle. With the short side facing you, spoon the vegetable mixture onto the bottom half of the pastry sheet to within 1 inch of the edge. Starting at the short side, roll up like a jelly roll. Tuck the ends under to seal. Place seam-side down onto a baking sheet.
Bake for 25 minutes or until the pastry is golden brown. Remove the pastry from the baking sheet and let cool on a wire rack for 10 minutes. you can serve it with tomato sauce or other sauce you like.
19 thoughts on “Mexican vegetables pastry”
that looks seriously delish!!!!!
looks absolutely yummy! thanks for sharing 🙂
Mhhhhh, makes me feel hungry 😉
Now that looks nice, even with my painful hands i could probably put that together and then enjoy it.
Wow, yummo! Can’t wait to try this xx
Reblogged this on Jumping on the Rollercoaster and commented:
This looks fabulous and simple. Perfect for this mummy and MM while army daddy is away!
Going to go down well on meat free Monday
Interesting idea and recipe- thanks
new way to enjoy what I eat a lot- and for guests- Looks like i know something in the kitchen.
Going to the store in a few- adding pastry to the list .
Incredible! This blog looks just like my old one! It’s on a totally different subject but it has pretty much the same
page layout and design. Great choice of colors!