Easy Veggie Puffs (in under 25 mins)

Name: Easy Veggie Puffs (in under 25 mins)
Prep time: 5 min
Cook time: 18 min
Ingredients: 14 puff pastry squares; 2 cups veg (I used sliced tomatoes and asparagus); 1/2 cup pesto; 2 cups grated parmesan cheese; 1 tbsp dried oregano; Lemon jucie & zest; Salt & Pepper

These veggie spring puffs are simple to make with pesto, cheese and store bought puff pastry. They a quick and easy hot snack to make, perfect to use up any leftover vegetables in the fridge.

I got the idea to make these puffs from the half used jar of pesto in my fridge and a bag of asparagus that was getting arguably limp. The addition of cheese is something that always ties a recipe together making it very delicious and so yummy. You do not need a lot to make these puffs and the beauty is that you could use store bought ingredients as well which make them even more convenient.

You can customize this recipe to make them as you like with any veggies of your choice. You could also use any cheese or sauce you prefer, I’ve gone for parmesan and pesto but you could do pomodorro and mozzarella to give it pizza vibes. The puffs are so simple and honestly such a fun way to feed veg to your kids or adults who do not like them. They are a great snack but and even better hot appetizer to serve for gatherings, dinner parties etc.

What ingredients do you need to make these veggie puffs?

To make these puffs we need puff pastry (store bought all the way), veggies (I have used sliced tomatoes and asparagus you can use a combination of veggies or any leftover veggies you have), pesto sauce – store bought again, alternatively you can use pommodorro or any other sauce you like even a thick white sauce, parmesan cheese (again any cheese you have or like). For seasoning we need dried oregano, salt, pepper, lemon.

What equipment do you need to make these veggies puffs?

If you do not have puff pastry squares and only have puff pastry sheets then you will need to cut the dough into 5 inch squares using a sharp knife. The puffs are placed on a baking tray lined with baking paper in the oven. I use spoons to add the pesto sauce and sprinkle over the parmesan cheese.

How to make these veggie puffs?

Preheat the oven to 220 deg C and line a baking tray with baking paper, set aside. In one square add the pesto sauce, a tomato slice, parmesan cheese and foil over two corners to meet in the center and pinch together. Season with salt, pepper and dried oregano. Bake for 15-18 minutes or until the puff pastry is golden, flaky and crusty. Serve it hot with a squeeze of lemon juice, lemon zest and sprinkle of more parmesan cheese.

Best way to serve these veggies puffs?

I love them hot with lemon juice and lemon zest on top. Sprinkle over more parmesan cheese and enjoy. I have used one type of veggie in one puff but you an mix them up as well. Serve it with more pesto sauce or ketchup too. Mom enjoyed it with hot sauce. I LOVE the addition of crushed black pepper on top as well. Serve it with my spring ice tea or pair it with some more cottage cheese and it it a meal in itself.

Storing these veggie puffs?

These puffs are best eaten while hot. If you were to store them I would recommend store them in an air tight container in the fridge for 3-4 days. When ready to eat warm them in the oven for 4-6 minutes on 180 deg C or on a pan on low heat. These also freeze well, when ready to serve, place on the baking tray frozen and reheat for 8 minutes in the oven or until thawed and heated all the way through.

Looking for more veggie inspired appetizers?

Now that we have covered how to make these veggie puffs recipe, you can have a look at the recipe video on my socials but let’s get to it. Don’t forget to follow along for more fun recipe inspiration.

If you try this recipe out, don’t forget to share it with me on pinterest & instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking.