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Savory Vegetable Puff Pastry Cups

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Ingredients

Adjust Servings:
300 g frozen puff pastry, thawed (6 sheets)
150 g frozen mixed vegetables (e.g. carrots, broccoli, corn and peas)
150 g cream
100 g emmenthaler cheese
1 tablespoon flour
2 eggs
salt, pepper, nutmeg to taste

Nutritional information

393.6
Calories
256 g
Calories From Fat
28.5 g
Total Fat
10.2 g
Saturated Fat
89.8 mg
Cholesterol
168.7 mg
Sodium
27.8 g
Carbs
1.8 g
Dietary Fiber
0.5 g
Sugars
7.3 g
Protein
118g
Serving Size

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Savory Vegetable Puff Pastry Cups

Features:
    Cuisine:

    how come when i check on US done it won't convert?

    • 75 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Vegetable-Puff-Pastry-Muffins, Very easy and quick to make muffin Whenever I brought this to a party I was asked for the recipe so I think there are a lot of people who actually like this type of muffin very much You can prepare this recipe with all kinds of fillings (vegetables, fish and meat as well) Just try them out and find the one you like best , how come when i check on US done it won’t convert?, What cheese can be substituted?


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    Steps

    1
    Done

    Preheat the Oven to 200c; Grease Your Muffin Pan.

    2
    Done

    Cook the Mixed Vegetables Until Just Tender.

    3
    Done

    in a Big Bowl Mix Cream, 50 G Cheese, Flour and Eggs. Season to Taste. Add the Veggies.

    4
    Done

    Cut the Puff Pastry Sheets in Half. Stretch Them a Bit and Line Each Muffin Mold With One Half.

    5
    Done

    Fill With the Veggie-Mixture and Then Press Together the Tops of the Puff Pastry So That You Get Little Packets in Which the Veggies Are Enclosed. Sprinkle With Remaining Cheese.

    6
    Done

    Bake For 30-35 Minutes.

    Avatar Of Nevaeh Bishop

    Nevaeh Bishop

    Vegan chef dedicated to proving that plant-based cuisine can be flavorful and satisfying.

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