It is the holiday season and that means potluck gatherings and parties. If you are looking for something tasty, on the healthier end of the scale, and that will still please the general crowds, consider this Holiday Puff Pastry Appetizer.
Yes, I recognize that Puff Pastry is not the healthiest option. It is one of those compromises I make to find a dish that can be suitable for a diverse crowd and adds a special flare – making it perfect for festivities. *I was in such a rush for our neighborhood holiday party that I forgot to snap a picture of this dish as it came out of the oven. What you see here are the few pieces that came back home!
The recipe I’ve included is vegetarian based, as I am a vegetarian. It is a take off from the Indian appetizer samosas that I have used with additional vegetables. However, in theory you can combine any set of vegetables and meat, change up the spices, or modify in numerous ways to meet your tastes and goals.
My goal as a vegetarian that wants more “real” food at the holiday parties is to have something that is tasty, filling and healthier than the often dairy-laden appetizers. It gives me a solid base to then add a few less healthy treats around the plate.
Think of the Holiday Puff Pastry Appetizer as a template that you can adjust to make your own divine healthy holiday creation! (And share your wonderful results with us).
I love it with Cilantro Chutney but you can also top with your own favorite chutney or eat as is.
For vata balancing use more grounding vegetables such as sweet potatoes, carrots and peas along with warming spices and even paneer (Indian soft cheese) for more nourishment. For pitta balancing, make sure the spicing isn’t too hot and add more protein. Though the puff pastry itself isn’t balancing for kapha, having a light vegetable or vegetable and lentil filling is balancing.
Puff Pastry Appetizer
A healthier option when you need a potluck appetizer to take to your social gatherings
- 1 sheet puff pastry dough
- 2 carrots washed, diced
- 1 zucchini washed, diced
- 1/2 red pepper
- 1/2 cup broccoli cut into small florettes
- 1/2 cup peas fresh or frozen
- 2 Tbsp. ghee or olive oil
- 2 tsp. garam masala
- 1 tsp. Soma salt or Himalayan salt
- 1/2 tsp. pepper
Preheat the over to 375 degrees and thaw puff pastry as directed on the box.
In a large sauce, warm oil or ghee and add the spices. Saute for just 1 minute.
Add the vegetables and cook on medium-low heat with a little water covered until tender. If all the vegetables are cut into small dices, this will take about 10 minutes. Stir frequently and adjust the heat as needed. Allow to cool.
Roll out the puff pastry. You can either cut into small squares and fill with 1 Tbsp of the vegetable mix and fold into individual pockets. Or for a time saving option, place the filling down the middle third of the dough log and roll the sides in so there is a seam in the middle. Place the log on the a baking sheet with the seam down. Brush the pastry with a little melted butter or an egg-water mix.
Bake for 20-25 minutes, just until the dough is slightly brown and cooked.
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