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Easy Veggie Puffs (in under 25 mins)

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.
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Prep Time 5 minutes
Cook Time 18 minutes
Course Appetizer, Finger food, Game night, Party, Snack, Starter
Cuisine French
Servings 14 puffs

Equipment

  • Baking paper
  • Baking tray
  • Knife
  • Spoons
  • Grater

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

Instructions
 

  • 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.

Notes

  • If you’re puff pastry are in sheets, cut them into 5in squares
  • Use any leftover veg you have to make these puffs
  • You can use store bought pesto sauce as well