Crispy and delicious puff pastry pockets with broccoli & potatoes. Ideal for snacking and party
Keyword puff pastry, vegetables
Prep Time 20minutes
Cook Time 28minutes
Total Time 48minutes
3yellow onionsthinly sliced
1sprig of rosemaryfinely chopped
2sprigs of thymefinely chopped
1-2tablespoonsof sesame seeds
Almond milkoptional 1 egg wash
Puff pastry from the fridge shelfmost are vegan
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.