Low Fat Veggie Puffs
Crispy, golden, and bursting with flavor, these Low Fat Veggie Puffs are the perfect guilt-free snack or appetizer for any occasion. Made with light puff pastry sheets and loaded with a vibrant medley of carrots, zucchini, red bell pepper, and peas, these puffs are seasoned to perfection with ground cumin and coriander for a fragrant, mildly spiced twist. A quick sauté in olive oil brings out the natural flavors of the veggies, while an optional egg wash adds a glossy finish to these delightful little pockets of goodness. Ready in just 45 minutes and yielding 12 servings, this veggie-forward recipe is an excellent choice for parties, lunchboxes, or a quick snack. Serve them warm or at room temperature, and enjoy a healthy, flavorful bite that satisfies every time. Perfectly designed for those seeking a light and wholesome treat!
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Recipe Information
Ingredients
- 1 package Frozen puff pastry sheets (reduced-fat)
- 1 medium, diced Carrot
- 1 medium, diced Zucchini
- 1 medium, diced Red bell pepper
- 0.5 cup Frozen peas
- 1 teaspoon Olive oil
- 2 cloves, minced Garlic
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Ground coriander
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 beaten egg Egg wash (optional, for glazing)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Take the puff pastry sheets out of the freezer and allow them to thaw for about 15 minutes or until pliable.
Heat the olive oil in a skillet over medium heat. Add the garlic and sauté for 1 minute until fragrant.
Add the diced carrot, zucchini, bell pepper, and frozen peas to the skillet. Cook for 5–6 minutes or until the vegetables are tender but not mushy.
Stir in the ground cumin, ground coriander, salt, and black pepper. Mix well and cook for an additional 2 minutes. Remove the skillet from heat and let the mixture cool slightly.
On a lightly floured surface, roll out the puff pastry sheets to ensure they are evenly thin. Cut them into 3-inch squares.
Place about 1–2 tablespoons of the vegetable mixture onto the center of each square.
Fold the squares into triangles or rectangles, pressing the edges together firmly to seal. Use a fork to crimp the edges for an extra seal.
If desired, brush the tops of the puffs with a thin layer of egg wash for a golden finish.
Arrange the veggie puffs on the prepared baking sheet, leaving about 1 inch of space between them.
Bake in the preheated oven for 20–25 minutes or until the puffs are golden and crisp.
Remove from the oven and let cool slightly before serving. Serve warm or at room temperature.
Nutrition Facts
Calories |
1851 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.1 g | 101% | |
| Saturated Fat | 25.1 g | 126% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 4432 mg | 193% | |
| Total Carbohydrate | 252.1 g | 92% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 33.4 g | ||
| Protein | 37.1 g | 74% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 199 mg | 15% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1270 mg | 27% | |
*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.
