Puff pastry with veggies and cream sauce

It’s an amazing thing to me, but one of my most popular posts on this blog is the one I did on White fish in puff pastry late in 2011. At least once or twice a day someone finds this recipe on my blog through an internet search.

It’s a dish I’ve prepared a lot as it’s both easy and delicious, and fish is a healthy option (I realize the puff pastry adds a sinful element, but it’s so good). Both my husband and our older son absolutely love it too, so I trot it out from time to time.

The other night, feeling burdened by our lice troubles, I was determined to make something nice to eat so that they day wasn’t a total washout. Turning once again to puff pastry I thought I’d try a veggie version. I grabbed a sweet potato, some fresh ginger and garlic, and a bag of frozen Asian veggies from the freezer.

Sweet potatoes, onion and garlic in a saute pan

As I prepared the ingredients I wasn’t totally sure how I was going to put it together, and I ended up with a fairly idiosyncratic combination that worked (at least as far as we’re concerned) in the end. First I peeled and chopped up the sweet potato, ground the ginger and minced the garlic, and tossed these in a pan with a bit of oil. After sauteing for a while, allowing the sweet potato to soften, I added half a bag of Asian vegetables that I had in the freezer, along with red pepper flakes for a bit of heat, and some salt and pepper. Oh, I even tossed in a bit of frozen kale that I still have on hand from our last fall harvest.

Asian vegetables sauteing in a cream sauce

At this point, if I’d had coconut milk I’d have poured in a bit, but no luck. I did have dairy cream on hand, and figured it was worth a try.

Asian veggies cooking in a cream sauce

Once finished, I divided this mixture between two sheets of puff pastry, folded up the edges, brushed with egg, and popped into the oven for 25 minutes. I wasn’t sure how it would turn out, but figured it would at the very least be edible and pretty healthy thanks to all those orange and green veggies.

Puff pastry with asian veggies in cream sauce

The result was absolutely delicious! The combination of vegetables turned out to be very tasty and complementary, the use of regular cream worked surprisingly well, and the red pepper flakes and ginger imparted a nice zing. Sadly, my thirteen year old came bounding into the kitchen, having heard that puff pastry was on the menu, but when he learned it wasn’t his favourite fish recipe, he looked crestfallen. So, I made white fish in puff pastry the very next night, of course. (He started his first proper job that day, so I had to make one of his favourite dishes!)

Asian vegetables in puff pastry
1 tbs groundnut oil or similar
1/2 sweet potato, peeled and chopped coarsely
Small onion, chopped
2 tbs ginger, grated
2 cloves garlic, minced
1 cup mixed vegetables (eg green beans, carrots, sweat peas, sweet peppers, etc.)
1/3 cup cream or coconut milk
Salt, pepper
1/4 tsp red pepper flakes
2 sheets puff pastry

Follow method above and bake in 375 degree oven for 25 minutes or until puff pastry is golden.

2 thoughts on “Puff pastry with veggies and cream sauce

  1. This is a stunning recipe, and something we’ll try. We always have puff pastry on hand. I’ve often used it to top chicken pot pie, and other dishes. But what a good idea to make a vegetable package like this.

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