Roasted Vegetable Puffs

I was cleaning out the freezer last week when I came across a partial box of puff pastry. I love using as the top for my pot pies, which we enjoyed last night…but I thought it was about time that I get a little more creative with it.

This dinner came together in a snap thanks to a little advance prep work! The night before I was planning to make this, I was whipping up a batch of soft pretzel bites for a get together we were having. While the dough was rising, I diced up a bunch of vegetables and stuck them in the oven to roast. I used potatoes and sweet potatoes so I stuck those in first and after about 20 minutes, I added some carrots, green beans, onion, red pepper and broccoli and let them roast for another 20 minutes.

After removing them from the oven, I put them in a container with a few cloves of minced garlic. I love roasted garlic, but not when it’s diced, because it always burns….so I just mixed it in later. I also pulled the puff pastry out of the freezer and stuck it in the fridge.

The following night, I cut the puff pastry into 6 squares, put veggies on top of 3 of them, sprinkled each one with black and red pepper and paprika and then topped them with slices of goat cheese (Yep, more goat cheese…once I buy a log I have to find ways to use it up!) I added the other pastry squares to the top and brushed them lightly with an egg wash.

After about 20 minutes in the oven, dinner was served 🙂 They were eaten in a hurry so I apologize for the lack of pictures of the finished product!

I liked these just the way they were, but if you are looking for some sort of sauce to go with them, you could try just plain old marinara sauce to dip each bite in!



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