Puff pastry pillows are the entrée/side dish I usually turn to when I have friends or family over and I'm pressed for time. They are very easy to make and I can create a tasteful filling with ingredients I always have at home.
Today I'm sharing my latest creation, the cashews & vegetables puff pastry pillows!
A mix of vegetables, diced. I used broccoli, cauliflower, carrots and onions, but there are lots of other choices, just go with what you prefer
Puff pastry sheets. I used store bought this time (the unsweetened variety) but I've also made my own in the past using this recipe I found online a while ago (though I usually replace butter with vegetable margarine)Cashew nuts, unsalted
One garlic clove, minced
Salt and Provence herbs (optional) for seasoning
Pour the olive oil in a pan with the garlic and turn on the heat. When the olive oil starts to warm, add the mix of vegetables and stir. Season to taste.
Unroll the puff pasty sheet and cut circles.
Size will depend on your actual preferences. In this case I used a bowl with a diameter of around 14 centimeters, but it's just a reference.
When the vegetables are sautéed, remove any excess liquid and place a small amount of vegetables in the center of the circle. Add in the cashews (adding them right at the end will keep them crunchy)
Fold the edges of the circle upwards and close the opening.
Place in an oven tray and bake for about 20 minutes until the puff pastry turns a nice golden color.
Serve still warms, as an entrée, with salad and small bread toasts, or use as a side dish.