Sunny Vegetable Patties

TOTAL TIME: 55 min
Prep: 25 min
Inactive Prep: --
Cook: 30 min
 
YIELD: 6 to 8 servings
LEVEL: Intermediate

ingredients

  • 1 yellow bell pepper, seeded and diced into 1/2-inch cubes
  • 1 1/2 cups carrots, diced into 1/2-inch cubes
  • 3 cups butternut squash, peeled, seeded, and diced into 1/2-inch cubes
  • Water, as needed
  • 4 green onions, finely chopped
  • 1 (8-ounce) can corn, drained
  • 1 cup orange cheese, grated (recommended: Colby)
  • 4 tablespoons chopped fresh cilantro leaves
  • 2 to 4 teaspoons salt
  • 1 (17.3 ounce) box frozen puff pastry, thawed
  • 1 egg, lightly beaten, to glaze
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Directions

Preheat the oven to 400 degrees F.

Put the bell pepper, carrots, and squash into a saucepan with a small amount
of boiling water. Cover the pan, and steam for 4 minutes over medium-high heat. Drain, and transfer the vegetables to a bowl, and toss them together with the green onions, corn, cheese, cilantro, and salt, to taste. Set the bowl aside until the mixture has cooled completely.

On a lightly floured surface, with a lightly floured rolling pin, roll the puff pastry sheets out to 1/4-inch thickness. Cut the pastry into 6 to 8, 3 1/2 to 4 1/2-inch rounds (using biscuit or cookie cutters), depending on whether you want large or small patties. Using a fork, prick the dough all over.

If you are preparing 8 patties, spoon 1/8 of the filling towards the side of 1 pastry round, leaving a 1/2-inch barrier around the edge. If you plan on making 6 patties, divide 1/6 of the filling between the larger pastry rounds.

Brush the bare pastry edge around the filling with some of the beaten egg. Fold the other half of the circle over the filling and press the edges together to seal the patty, using a fork for a crimping effect.

Glaze the patties with the remaining egg wash, place them onto a sheet pan lined with parchment paper, and bake in the preheated oven for 25 minutes, or until the patties are nicely golden brown on the outside as well as the inside.

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5

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Read all 1 reviews

  • on June 13, 2011

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    I made a batch of these for our diversity event at work. Well, actually, I made two batches - one to test and then the second batch for work. I picked this recipe because on the show Levi made them and had people on the street sampling and the public seemed geuinely positive about them. I liked them - in fact I ate some of the test batch for breakfast cold the next morning. Gross to some, I'm sure, but to me, that's a sign of a good meal. Anyhoo, it doesn't say it on the recipe on-line, but I added tumeric to the flour when I rolled out the puff pastry. I think that made a difference. Working with puff pastry is a pain, but overall I think it would be hard to mess up this recipe. 5 stars!

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