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Vegetables in Puff Pastry

Rated as 4.5 out of 5 Stars

"Fresh vegetables and beans in a tasty tomato sauce make a hearty main dish. As an alternative, serve over pasta instead of in pastry shells."
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30 m servings
Original recipe yields 6 servings


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  1. Bake pastry shells according to package directions. Meanwhile, in a Dutch oven, bring the water to boil. Add carrots and 1/2 teaspoon salt. Reduce heat to medium; cook for 8-10 minutes or until tender. Add peas; cook for 1 minute. Drain and set aside.
  2. In a large skillet, saute leek and garlic in butter until leek is crisp-tender. Add the tomato puree, tomatoes, sugar, oregano, pepper and remaining salt. Bring to a boil. Reduce heat. Add the lima beans and carrot mixture; cook for 5 minutes or until vegetables are heated through. Remove tops from pastry shells; fill with vegetable mixture.


  • Nutritional Analysis: 1 pastry shell with 1-1/3 cups vegetable mixture equals 446 calories, 17 g fat (4 g saturated fat), 5 mg cholesterol, 721 mg sodium, 63 g carbohydrate, 12 g fiber, 13 g protein.


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Great, but had to add in a ton more spices. Oregano, pepper, salt, chicken bouillon, parsley, celery salt, etc. I'm going to keep the remainder of the vegetables for a chicken pot pie.

This was OK, if I make it aging I may use sliced carrots the whole baby carrots were to large in compassion to the puff pastry it self, also needs a little more flavor I added black pepper and d...