For an even richer flavor, consider adding a touch of grated Parmesan cheese to the vegetable filling. To prevent the pastry from becoming soggy, ensure the vegetable filling is not overly moist before assembling the purses. The Marsala sauce can be made ahead of time and reheated gently before serving. Experiment with different vegetables in the filling, such as bell peppers, zucchini, or eggplant, for a unique twist.
Vegetable Pastry Purses
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PREP TIME0 mins
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COOK TIME0 mins
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TOTAL TIME20 mins
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SERVING12 People
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VIEWS9
Delicate and delightful, these vegetable pastry purses are a symphony of savory flavors encased in flaky, golden-brown puff pastry. Filled with a vibrant medley of corn, mushrooms, and spinach, they make a stunning appetizer or light meal, especially when paired with a luscious Marsala sauce.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate20 g
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Cholesterol16 mg
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Fiber1 g
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Protein3 g
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Saturated Fat3 g
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Sodium66 mg
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Sugar4 g
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Fat12 g
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Unsaturated Fat0 g
Follow The Directions
01
StepTO PREPARE PASTRY PURSES: Preheat oven to 400 degrees F (200 degrees C). Thaw puff pastry as directed on package. On a lightly floured surface, unfold pastry and roll into a 12-inch rectangle. Cut into 12 (3-inch) squares. (5 minutes)
02
StepHeat 2 tablespoons olive oil in a saute pan over high heat. Add 1/2 teaspoon minced shallots, corn, and mushrooms; saute for 1 minute. Add 1/4 cup cooking wine, white pepper, and thyme. Add spinach and saute for an additional 30 seconds. Remove from heat. (5 minutes)
03
StepPlace 1 Tablespoon of filling in the center of each square. Brush the edges of the square with beaten egg. Bring four corners together, pressing firmly to seal. Pull up and twist the corners to create the top of the purse. (10 minutes)
04
StepPlace purses on a baking sheet and brush the top of each purse with egg. (2 minutes)
05
StepBake in preheated oven for 15 to 18 minutes, or until golden brown. Serve with sauce, if desired. (18 minutes)
06
StepTO PREPARE OPTIONAL SAUCE: Heat remaining 1 tablespoon olive oil in a saute pan over high heat. Add remaining 1/2 teaspoon minced shallots and celery. Saute for 30 to 40 seconds or until lightly browned. (3 minutes)
07
StepAdd remaining 1/4 cup cooking wine, brown sugar, and bay leaf. Reduce heat to medium. (2 minutes)
08
StepIn a small bowl, combine cold water and cornstarch to make a slurry; add to cooking wine mixture and simmer for 5 minutes, stirring constantly until thickened. (7 minutes)
09
StepRemove from heat and set aside until ready to serve. Discard bay leaf before serving. (1 minute)
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Dallas Hilpert
Jun 27, 2025These were a hit at my dinner party! The presentation is beautiful, and the taste is fantastic.
Rose Treutel
Jun 27, 2025The Marsala sauce is a must! It really elevates the dish.
Terrill Wisoky
Jun 22, 2025Easy to follow and delicious. My family loved them!
Keenan Franey
Jun 22, 2025I added a little goat cheese to the filling, and it was amazing! Definitely recommend this recipe.