Vegetables in Puff Pastry Recipe

  • 1 (10 ounce) package frozen puff pastry shells
  • 4 cups water
  • 1 (16 ounce) package fresh baby carrots
  • 1 teaspoon salt, divided
  • 1 (8 ounce) package fresh sugar snap peas
  • 1 medium leek, white portion only, sliced
  • 1 teaspoon minced garlic
  • 1 tablespoon butter
  • 1 (29 ounce) can tomato puree
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 2 teaspoons sugar
  • 2 teaspoons dried oregano
  • 1/2 teaspoon pepper
  • 1 (16 ounce) package frozen lima beans, thawed
  1. Bake pastry shells according to package directions. Meanwhile, in a Dutch oven, bring the water to boil. Add carrots and 1/2 teaspoon salt. Reduce heat to medium; cook for 8-10 minutes or until tender. Add peas; cook for 1 minute. Drain and set aside.
  2. In a large skillet, saute leek and garlic in butter until leek is crisp-tender. Add the tomato puree, tomatoes, sugar, oregano, pepper and remaining salt. Bring to a boil. Reduce heat. Add the lima beans and carrot mixture; cook for 5 minutes or until vegetables are heated through. Remove tops from pastry shells; fill with vegetable mixture.