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Hey friends! We have a sunny Sunday and lots of delicious savory treats. like these puff pastry pockets with broccoli & potatoes. Oh yes they tastes so crispy and good.
puff pastry pockets with broccoli & potatoes
9-12 pieces
400 g of potatoes
200 g of broccoli
3 yellow onions, thinly sliced
1 clove of garlic
1 sprig of rosemary, finely chopped
2 sprigs of thyme, finely chopped
Salt pepper
1-2 tablespoons of sesame seeds
Almond milk (optional 1 egg + a little water / milk stir)
Puff pastry from the fridge (most are vegan)
METHOD
Divide the broccoli into small rissoles. The smaller the better. Peel the potatoes and chop them into very small cubes. Put the water in a saucepan and cook the potatoes gently with a little salt. Just before the end, add the broccoli rissoles and cook with. Put in a sieve and set aside.
Caramelise onions in a pan with a little oil over medium heat, salt & pepper. Add rosemary, thyme and garlic.
Add potatoes and broccoli and stir.
Pre heat the oven to 180 degrees celcius.
Take the puff pastry out of the fridge, cut it into rectangles and fill it with half of the stuffing. Now cover with the other half of the puff pastry, press the edges with your fingers and press down with the fork once. Overhanging edges can be cut off with a knife.
Now with a knife make 2-3 small slits in the hood, so that the heat can escape better. Cover with almond milk or egg wash and top with sesame seeds.
Bake in the hot oven for 16-18 minutes until golden brown. The baking time may vary depending on the size of the puff pastry pockets.
Have a nice weekend, Kathrin
If you try these puff pastry pockets or one of my other recipes, please leave us a comment how you liked it. Tag us @KLARASLIFEon Instagram and hashtag it #KLARASLIFE so we can see them and share with the community! Thank you!
Puff pastry pockets with broccoli & potatoes
Ingredients
- 9-12 pieces
- 400 g of potatoes
- 200 g of broccoli
- 3 yellow onions thinly sliced
- 1 clove of garlic
- 1 sprig of rosemary finely chopped
- 2 sprigs of thyme finely chopped
- Salt pepper
- 1-2 tablespoons of sesame seeds
- Almond milk optional 1 egg wash
- Puff pastry from the fridge shelf most are vegan
Instructions
- Divide the broccoli into small rissoles. The smaller the better. Peel the potatoes and chop them into very small cubes. Put the water in a saucepan and cook the potatoes gently with a little salt. Just before the end, add the broccoli rissoles and cook with. Put in a sieve and set aside.
- Caramelise onions in a pan with a little oil over medium heat, salt & pepper. Add rosemary, thyme and garlic.
- Add potatoes and broccoli and mix.
- Pre heat the oven to 180 degrees celcius.
- Take the puff pastry out of the fridge, cut it into rectangles and fill it with half of the stuffing. Now cover with the other half of the puff pastry, press the edges with your fingers and press down with the fork once. Overhanging edges can be cut off with a knife.
- Now with a knife make 2-3 small slits in the hood, so that the heat can escape better. Cover with almond milk or egg wash and top with sesame seeds.
- Bake in the hot oven for 16-18 minutes until golden brown. The baking time may vary depending on the size of the vegetable packet.
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