Savory Pastry Cheese Veg (Printable)
Buttery, flaky pastry filled with a blend of cheese, herbs, and vegetables. Perfect as a savory treat or light meal.
# Ingredient List:
→ Pastry
01 - 1 sheet puff pastry, thawed (approx. 8.8 oz)
→ Filling
02 - 7 oz ricotta cheese
03 - 3.5 oz feta cheese, crumbled
04 - 1 medium onion, finely chopped
05 - 1 red bell pepper, diced
06 - 3.5 oz baby spinach, roughly chopped
07 - 2 tablespoons fresh parsley, chopped
08 - 2 tablespoons fresh dill, chopped
09 - 1 garlic clove, minced
10 - 2 large eggs
11 - ½ teaspoon salt
12 - ¼ teaspoon freshly ground black pepper
13 - Pinch of ground nutmeg
→ Topping
14 - 1 egg yolk, for brushing
15 - 1 tablespoon sesame seeds (optional)
# How to Make:
01 - Set the oven to 400°F and line a baking sheet with parchment paper.
02 - In a skillet over medium heat, cook the onion and red bell pepper for 3 to 4 minutes until softened. Add garlic and spinach, cook for an additional 1 to 2 minutes until spinach wilts. Remove from heat and cool briefly.
03 - In a large bowl, mix ricotta, feta, parsley, dill, eggs, salt, pepper, and nutmeg. Incorporate the cooled vegetable mixture thoroughly.
04 - Roll out puff pastry on a lightly floured surface and cut into six equal rectangles.
05 - Spoon filling onto one half of each rectangle, leaving a border. Fold over and press edges firmly with a fork to seal.
06 - Place pastries on the baking sheet, brush tops with egg yolk, and sprinkle sesame seeds if desired.
07 - Bake for 25 to 30 minutes until golden brown and puffed. Let cool slightly before serving.
# Expert Tips:
01 -
- This recipe feels like a secret handshake among friends who appreciate simple but impressive flavors
- The balance of creamy cheeses and fresh herbs made it my go-to when I wanted to wow guests without fuss
02 -
- Make sure your puff pastry is well chilled but pliable to avoid cracking or shrinking during baking
- Letting the filling cool before stuffing prevents soggy pastry and keeps that flakiness intact
03 -
- Don't skip the nutmeg; it adds a subtle warmth that elevates the cheeses
- Lightly flour your work surface to avoid dough sticking but don't overdo it to keep the pastry tender