Potato Vegetable Quilt
Indulge in the hearty, wholesome comfort of a Potato Vegetable Quilt—a savory puff pastry creation that marries creamy mashed potatoes, colorful sautéed vegetables, and gooey melted cheese. Encased in golden, flaky puff pastry, this recipe is as visually stunning as it is delicious. Featuring layers of buttery mashed russet potatoes and a medley of sautéed carrots, green beans, bell peppers, and sweet corn, this dish is seasoned to perfection with paprika, black pepper, and a touch of salt. Perfect for family dinners, potlucks, or vegetarian feasts, this delightful quilt is baked to crispy, golden-brown perfection and can be prepped in under 30 minutes. Serve it as a show-stopping main or a decadent side dish—either way, it’s bound to win hearts with its blend of textures and flavors.
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 1 large Carrot
- 1 cup Green beans
- 1 medium Bell pepper (red or yellow)
- 0.5 cup Sweet corn (frozen or canned, drained)
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 0.5 teaspoons Paprika
- 4 tablespoons Unsalted butter
- 0.25 cup Whole milk
- 1 cup Shredded cheese (cheddar, mozzarella, or a blend)
- 2 large (thawed as per package instructions) Puff pastry sheets
- 1 large Egg
- 1 tablespoon Water
Instructions
Peel and chop the potatoes into evenly sized pieces. Place them in a large pot, cover with water, and boil until fork-tender (about 12-15 minutes).
While the potatoes cook, finely dice the carrot, bell pepper, and green beans. In a skillet over medium heat, melt 1 tablespoon of butter and sauté the diced vegetables along with the sweet corn for 5-7 minutes until tender. Season with 1 teaspoon of salt, 0.5 teaspoon of black pepper, and paprika. Set aside.
Drain the cooked potatoes and mash them with 3 tablespoons of butter, milk, the remaining 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Stir in the shredded cheese until it melts. Let the mashed potatoes cool slightly.
Preheat your oven to 375°F (190°C).
Roll out the puff pastry sheets on a lightly floured surface. Cut each sheet into a square large enough to line and overlap in your baking dish (at least 9x9 inches).
Grease the baking dish and gently lay one puff pastry square inside, letting the edges hang over.
Layer the mashed potatoes, followed by half of the sautéed vegetables. Create another layer with the remaining potatoes and top with the remaining vegetables.
Fold the overhanging edges of the puff pastry over the filling. If needed, cut small strips of pastry from the second sheet to decorate the top in a crisscross pattern.
Beat the egg with 1 tablespoon of water to make an egg wash. Brush it over the puff pastry for a golden finish.
Bake in the preheated oven for 30-35 minutes, or until the pastry is puffed and golden brown.
Let the Potato Vegetable Quilt cool for 5 minutes before slicing and serving.
Nutrition Facts
Calories |
441 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.2 g | 31% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 941 mg | 41% | |
| Total Carbohydrate | 47.0 g | 17% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 5.0 g | ||
| Protein | 12.1 g | 24% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 186 mg | 14% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 818 mg | 17% | |
*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.
