Vegetable Puff Pastry Pockets Recipe

Name: Vegetable Puff Pastry Pockets
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Ingredients: 1 can CAMPBELL’S® Condensed Low Fat Cream of Broccoli Soup; 1 cup Frozen mixed vegetables, (spinach, lentil, onion are recommended), thawed and chopped; 1 cup shredded cheddar; 1 package frozen pre-rolled puff pastry, thawed; 1 egg

Ingredients

1 can CAMPBELL’S® Condensed Low Fat Cream of Broccoli Soup
1 cup Frozen mixed vegetables, (spinach, lentil, onion are recommended), thawed and chopped
1 cup shredded cheddar
1 package frozen pre-rolled puff pastry, thawed
1 egg

PREP TIME 5m	COOK TIME 15m	TOTAL TIME 20m
YIELD 4 servings

Instructions

Preheat oven to 425F.
In a bowl, stir together cream of broccoli soup, add vegetables and cheddar cheese.
Unroll puff pastry and cut each piece into 4 squares (to make 8 equal pieces).
Divide filling over 4 of the puff pastry squares and top with remaining puff pastry pieces, using a fork to seal the edges together.
Season with salt and pepper if desired.
Arrange pastry squares on a parchment-lined rimmed puff pastry baking sheet or parchment paper.
Using the tip of a sharp knife, cut vent holes in the top of the pastry as desired.
If oven isnt fully preheated, place tray in freezer until ready.
Brush with egg or egg wash.
Bake in the center of the oven until pastry is puffed and deep golden and filling is hot and bubbling, about 12-15 minutes.
Serve warm.