Veggie Puffs

VEGGIE PUFFS

Ingredients:

• 10 puff pastry sheets
• 2 zucchinis 
• 1 eggplant
• 10 small mushroom finely cut
• 1 packet fetta
• 2 cup shredded cheddar cheese
• Sacla olive and cherry tomato pesto
• 1 bunch spinach 
• 1/4 cup milk

                      Method

Preheat the oven to 170°C fan-forced. Leave the puff pastry to defrost. Then finely chop the zucchini, eggplant, mushrooms and pull the leafs off the spinach and soak in water until clean. Get a large frypan and cook all the ingredients until they are soft. Put half of the olive and cherry tomato pesto in the frypan with the rest of the ingredients and stir well. When you are done slice each of the puff pastry sheets in half, spread a teaspoon of the pesto onto the pastry and spoon the veggie mixture onto the pastry add cheddar cheese and fetta. Fold in the sides of pastry to cover the veggies and fork the edges, poke 4 small holes and spread the milk over the top. Sprinkle cheese on top of pastries to make them extra crunchy. Cook pastries for 20mins or until golden. Enjoy!

Serves: 20