Oriental Veggie Puff Pastry Pasties
Elevate snack time with these flaky and flavorful Oriental Veggie Puff Pastry Pasties, a perfect harmony of golden, buttery pastry and vibrant, aromatic fillings. Packed with a medley of grated carrot, crisp cabbage, bell peppers, and green beans, this recipe infuses classic Asian flavors thanks to the addition of garlic, ginger, soy sauce, and sesame oil. The filling delivers a satisfying crunch and deep umami notes, while the puff pastry provides a melt-in-your-mouth contrast. These easy-to-make vegetable pasties are brushed with a glossy egg wash for a bakery-style finish and baked to golden perfection. Perfect as an appetizer, lunchbox extra, or party snack, they pair wonderfully with a sweet chili or soy-based dipping sauce. Ready in under an hour, these vegetarian delights are a must-try for anyone seeking a quick, impressive, and flavor-packed treat!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 sheets Puff pastry sheets
- 1 medium, grated Carrot
- 1 cup, finely shredded Cabbage
- 1 small, finely chopped Bell pepper (red or yellow)
- 0.5 cup, finely chopped Green beans
- 3 stalks, finely sliced Spring onions
- 2 cloves, minced Garlic
- 1 teaspoon, minced Ginger
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Salt
- 1 large Egg
- 1 tablespoon Vegetable oil
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Thaw the puff pastry sheets according to the package instructions.
In a large skillet, heat the vegetable oil over medium heat. Add the minced garlic and ginger, and sauté for 1 minute until fragrant.
Add the spring onions, grated carrot, cabbage, bell pepper, and green beans to the skillet. Cook for 5-7 minutes, stirring frequently, until the vegetables are softened yet still slightly crunchy.
Stir in the soy sauce, sesame oil, black pepper, and salt. Mix well and cook for another 2 minutes. Remove the mixture from heat and let it cool completely.
On a floured surface, roll out the thawed puff pastry sheets into slightly thinner rectangles and cut each sheet into 4 equal-sized squares.
Place a generous spoonful of the vegetable filling onto the center of each square.
Fold each square diagonally to form a triangular pasty and press the edges together with a fork to seal.
Whisk the egg in a small bowl and brush it lightly over the tops of the pasties for a glossy finish.
Place the pasties on the prepared baking sheet and bake in the preheated oven for 20-25 minutes, or until the pastries are golden brown and puffed.
Remove the pasties from the oven and let them cool slightly on a wire rack before serving.
Serve warm with a side of dipping sauce, such as sweet chili or soy-based sauce, if desired.
Nutrition Facts
Calories |
1022 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.8 g | 92% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 16.3 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 2443 mg | 106% | |
| Total Carbohydrate | 81.1 g | 29% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 13.7 g | ||
| Protein | 21.5 g | 43% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 186 mg | 14% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1070 mg | 23% | |
*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.
