Gluten-Free Veggie Puffs
Delightfully flaky and perfectly spiced, these Gluten-Free Veggie Puffs are a guaranteed crowd-pleaser that combines wholesome ingredients with irresistible textures. Featuring a vibrant medley of vegetables like carrots, spinach, and peas sautéed with aromatic garlic, cumin, and turmeric, these puffs are encased in gluten-free puff pastry for a guilt-free indulgence. Ideal as an appetizer, snack, or even a light meal, they come together seamlessly in under an hour, making them perfect for busy weeknights or special occasions. Plus, the option to brush them with plant-based milk or egg wash delivers a golden, bakery-worthy finish. Whether you're catering to dietary restrictions or simply craving a flaky, savory treat, these veggie-packed pockets are sure to satisfy!
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Recipe Information
Ingredients
- 1 sheet Gluten-free puff pastry
- 2 tablespoons Olive oil
- 1 small, diced Yellow onion
- 2 cloves, minced Garlic
- 1 medium, diced Carrot
- 1 medium, diced Red bell pepper
- 1 cup Frozen peas
- 2 cups, chopped Spinach
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Cumin powder
- 0.25 teaspoon Turmeric powder
- 2 tablespoons Plant-based milk or egg wash (optional for topping)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a medium skillet, heat olive oil over medium heat.
Add the diced onion and sauté for 2-3 minutes until translucent.
Add the minced garlic and cook for another minute.
Stir in the diced carrot and red bell pepper; cook for 5 minutes until they begin to soften.
Add the frozen peas and chopped spinach. Stir, and cook for another 2-3 minutes until the spinach wilts.
Season the vegetable mixture with salt, black pepper, cumin powder, and turmeric powder. Mix well, then remove from heat and allow to cool slightly.
On a lightly floured surface (using gluten-free flour), roll out the gluten-free puff pastry sheet if needed, and cut it into 12 equal squares or rectangles.
Place a small spoonful of the vegetable filling in the center of each piece of puff pastry.
Fold the edges of the pastry over the filling to seal, creating a triangle or rectangle shape. Use a fork to crimp the edges, ensuring no filling leaks out.
Place the filled puffs on the prepared baking sheet, leaving some space between each one.
Optional: Brush the tops of the puffs lightly with plant-based milk or egg wash for a golden finish.
Bake in the preheated oven for 18-20 minutes, or until the puffs are golden brown and flaky.
Remove from the oven, let cool slightly, and serve warm. Enjoy your gluten-free veggie puffs!
Nutrition Facts
Calories |
707 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.7 g | 55% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2638 mg | 115% | |
| Total Carbohydrate | 67.4 g | 25% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 20.6 g | ||
| Protein | 16.0 g | 32% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 189 mg | 15% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1317 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
