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Vegetable Puff Pastry Pockets Recipe

Vegetable Puff Pastry Pockets
Source: Campbells

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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.

Dinner

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A recipe from Campbells

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