Mozzarella and veggie puff pastry pockets

Based on 7 ratings
Emina Ibrahimović

Emina Ibrahimović

“Quick to make, even quicker to devour! This snack will make you popular at every house party. I usually fill 12 of them, and freeze the remaining vegetable filling for next time. Want to publish your own recipe? Send it to community@kitchenstories.com”

Difficulty

Medium 👍
45
min.
Preparation
15
min.
Baking
0
min.
Resting

Ingredients

Servings:-24+
1⅛ kg puff pastry
½ eggplant
½ zucchini
½ bell pepper
mushrooms
shallots
1 clove garlic (large)
400 g tomatoes (canned, chopped)
15 g parsley
15 g basil
125 g mozzarella
egg yolk
chili (optional)
olive oil for frying
arugula for serving
salt
pepper
Metric
Imperial

Utensils

  • blender
  • cutting board
  • knife
  • deep frying pan
  • baking sheet
  • oven
  • parchment paper

Nutrition per serving

Cal
234
Protein
4g
Fat
17g
Carb
16g

Step 1/3

  • ½ eggplant
  • ½ zucchini
  • ½ bell pepper
  • 6 mushrooms
  • 2 shallots
  • 1 clove garlic (large)
  • blender
  • cutting board
  • knife

Wash and chop vegetables. You can choose different vegetables, depending on your personal preference. Put in a blender, add shallots and garlic, and blend until finely chopped and well combined.

Step 2/3

  • olive oil for frying
  • 400 tomatoes (canned, chopped)
  • 15 parsley
  • 15 basil
  • chili (optional)
  • salt
  • pepper
  • deep frying pan

Heat some olive oil in a deep pan, then add vegetable mixture and fry on medium heat until liquid has evaporated. Add chopped tomatoes from the can, and season to taste. Add fresh herbs, like parsley and basil. If you like it hot, add some chili. Simmer until the mixture is homogeneous and has thickened. Set aside to cool down.

Step 3/3

  • 1⅛ kg puff pastry
  • 125 mozzarella
  • 1 egg yolk
  • arugula for serving
  • baking sheet
  • oven
  • parchment paper

Pre-heat oven to 200°C/400°F. Roll out puff pastry sheets and cut equal-sized rectangles per sheet. Put some of the vegetable filling and a small piece of mozzarella in each center. Brush some egg yolk on the edges, fold the puff pastry, and seal with a fork. This will give you a pretty pattern. Brush some egg yolk on the surface. Fill each pocket and bake at 200°C/400°F for approx. 15 – 20 min. until golden. Serve with fresh arugula, and enjoy!