Savory Vegetable Puff Pastry Bake

Description

This crispy and golden vegetable puff pastry bake is packed with shredded vegetables, creamy sauce, and flaky pastry layers. It’s perfect for tea time, lunch, parties, or a light dinner. The filling stays soft and cheesy inside while the top turns beautifully crisp and buttery after baking.

Ingredients

For the Filling

• 2 cups cabbage, finely shredded
• 1 cup carrots, grated
• 1 cup capsicum, thinly sliced
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 cup mozzarella or cheddar cheese
• 2 tbsp butter
• Salt to taste
• 1 tsp black pepper
• 1 tsp mixed herbs or oregano

For the Cream Sauce

• 2 tbsp butter
• 2 tbsp flour
• 1½ cups milk
• ½ cup cream (optional)
• Salt and pepper to taste

For the Pastry

• 1 pack puff pastry sheets
• 1 egg yolk or milk for brushing

Instructions

Step 1: Prepare the Filling

1. Heat butter in a pan.
2. Add garlic and onion, sauté until soft.
3. Add cabbage, carrots, and capsicum.
4. Cook for 4–5 minutes until slightly softened.
5. Season with salt, pepper, and herbs.
6. Turn off heat and mix in cheese.

Step 2: Make the Cream Sauce

1. Melt butter in a saucepan.
2. Add flour and stir for 1 minute.
3. Slowly pour in milk while whisking.
4. Cook until thick and creamy.
5. Add cream, salt, and pepper.

Step 3: Assemble

1. Grease a baking dish.
2. Place one puff pastry sheet at the bottom.
3. Spread the vegetable filling evenly.
4. Pour cream sauce over the vegetables.
5. Cover with another pastry sheet.
6. Brush top with egg yolk or milk.
7. Cut light squares on top before baking.

Step 4: Bake

1. Bake at 180°C (350°F) for 30–35 minutes.
2. Bake until golden brown and puffed.
3. Let cool slightly before slicing.

Serving Suggestions

• Serve with ketchup or garlic dip
• Pair with soup or salad
• Great for lunchboxes and gatherings

Q/A

Q1: Can I use frozen vegetables?

Yes, just thaw and drain excess water before using.

Q2: Can I add chicken?

Absolutely. Shredded chicken works perfectly in this recipe.

Q3: How do I keep the pastry crispy?

Avoid watery vegetables and let the filling cool slightly before assembling.

Q4: Can I make it ahead?

Yes, assemble it earlier and refrigerate before baking.

Q5: Can I use phyllo dough instead?

Yes, but brush each layer with butter for best results.