Vegetable Puff Pastry Muffins
Transform your snack game with these irresistible Vegetable Puff Pastry Muffins—perfectly flaky, savory treats that are both easy to make and packed with flavor! Crafted from buttery puff pastry sheets, these bite-sized delights are filled with a vibrant medley of sautéed mixed vegetables, aromatic garlic and onions, and a touch of seasoning for a flavorful punch. A sprinkle of melted cheese adds extra indulgence, while an egg wash ensures a golden, crispy finish. Ideal for parties, appetizers, or a quick snack on the go, these muffins are baked to perfection in just 25 minutes and served warm for maximum enjoyment. Bring together convenience and elegance with this fun twist on puff pastry recipes!
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Recipe Information
Ingredients
- 2 sheets Puff pastry sheets (thawed)
- 2 cups Mixed vegetables (carrots, peas, corn, bell peppers, finely chopped)
- 1 tablespoon Olive oil
- 1 medium Onion (finely chopped)
- 2 cloves Garlic (minced)
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 0.25 teaspoons Ground paprika (optional)
- 0.5 cups Grated cheese (cheddar or mozzarella)
- 1 large Egg (beaten, for egg wash)
- 1 tablespoon All-purpose flour (for dusting)
Instructions
Preheat the oven to 400°F (200°C) and lightly grease a standard muffin tin.
Heat olive oil in a skillet over medium heat. Add the chopped onion and garlic, and sauté until fragrant, about 2-3 minutes.
Add the mixed vegetables to the skillet and cook for another 5 minutes until the vegetables are tender. Stir in salt, black pepper, and paprika (if using), then remove from heat and let the mixture cool.
On a lightly floured surface, roll out the puff pastry sheets slightly to even out the thickness. Cut each sheet into 6 equal squares, making a total of 12 squares.
Gently press each puff pastry square into the muffin tin, allowing the edges to come up and over the sides. Ensure the pastry forms a cup shape to hold the filling.
Spoon the vegetable mixture evenly into the puff pastry cups, filling them about 3/4 full.
Top each muffin with a sprinkle of grated cheese.
Brush the exposed edges of the puff pastry with the beaten egg to give it a golden, glossy finish when baked.
Bake the muffins in the preheated oven for 20-25 minutes, or until the puff pastry is golden brown and crispy.
Remove the muffins from the oven and let them cool slightly in the pan for 5 minutes before transferring them to a wire rack.
Serve warm as a savory snack or appetizer.
Nutrition Facts
Calories |
1340 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.3 g | 98% | |
| Saturated Fat | 25.5 g | 127% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 246 mg | 82% | |
| Sodium | 2179 mg | 95% | |
| Total Carbohydrate | 120.5 g | 44% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 24.3 g | ||
| Protein | 39.7 g | 79% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 554 mg | 43% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1192 mg | 25% | |
*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.
