Veggie &amp; Black Bean Pastries

9 January 2012 - by lexie

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Happy Monday!

Yesterday while doing the grocery shopping a box of Pepperidge Farm Puff Pastry caught my eye and made its way into my grocery cart. I used to love puff pastry triangles (spinach and ricotta in particular!)as a kid but haven’t had them in years so decided to whip up a quick meal tonight using the sheets of pastry and an assortment of veggies I had in the fridge. This meal was so easy to make I managed to prepare it and leave it to cook while finishing up some internship assignments, plus it was perfect for Meatless Monday.

Veggie and Black Bean Pastries

Approx. 1 cup of vegetable and black bean assortment. I used sweet potato, red peppers, yellow squash, zucchini and carrot.
1 sheet of puff pastry
Onion and Herb Mrs. Dash (or seasoning of choice)
1 tsp olive oil

Lay out sheet of pastry on a baking tray and cut diagonally from the left upper corner to the right lower corner.

Scoop out 1/2 cup of veggies and place on pastry triangles. Lightly sprinkle a small amount of Mrs. Dash or preferred seasoning over the vegetables. Leading with a corner, fold the pastry

over the vegetables and press the edges down with a fork so as to enclose the veggie filling. Lightly brush the top of the pastry package with olive oil to enhance crispness when cooking.