Veggie Pockets

This recipe could easily be adapted to any vegetables that are in season.  Already dreaming up a sauteed radish and arugala version for the Spring.  These feature cauliflower as a main ingredient which is good because anytime I get to roast cauliflower, I am happy.  I enjoy eating it raw as a snack but roasted just brings out a great flavor in this vegetable that can often times be bland.

Store bought puff pasty dough make these fairly easy to put together in a short amount of time.  The roasting of the veggies are what takes the longest but easy enough to stick them in the oven while you're cleaning or doing other things.

Ingredients you will need:

1 Large head of cauliflower broken into small florets

1 medium onion sliced

3 TBSP olive oil

1 1/4 tsp salt

1/4 tsp black pepper

2 heads elephant garlic

2 TSP Vegetarian Worchestershire Sauce

3 TBSP White wine

1 TBSP Corn Starch

1 tsp fresh thyme leaves

10 Brussels Sprouts, halved

10 baby carrots, halved on the diagonal

10 small mushrooms, chopped

6 shallots, peeled and quartered

2 Sheets thawed frozen puff pastry

1. Preheat oven to 425.  Set aside 20 cauliflower florets in a bowl.  Toss remaining with onion and olive oil.  Season with salt and pepper then spread on parchment lined baking sheet. Cut tops of garlic and place on small square of aluminum foil with 1 tsp olive oil drizzled on top.  Place on baking sheet with cauliflower and bake 3-40 minutes.  Cauliflower should be browned and garlic soft.

2. While garlic is warm, squeeze into a food processor.  Add roasted onion/cauliflower, and 1 tsp Worchestershire sauce.  Puree until smooth.

3. Combine wine, cornstarch, 1 tsp Worchestershire sauce, thyme, remaining salt & pepper, and 1/2 cup water in a bowl and stir until combined.  Set aside.

4. heat oil in large pan.  Add Spouts, carrots, rest of cauliflower, mushrooms, and shallots and saute 5-7 minutes, or until vegetables begin to brown.  Add cornstarch mixture and saute another 1-2 minutes until veggies are coated well.  Remove from heat.

5. Roll pastry out and divide into 4 sections for each sheet.  Evenly place the cauliflower puree mixture on each square of pastry then add a good amount of veggies on top in center.  Fold corners of pastry to meet in the middle. Use a little water to seal them all together and place on a baking pan (Leave about an inch between them).

6. Bake for 20 minutes or until golden and flaky.  Check to make sure that the bottoms are browned.  Let sit for 5 minutes them serve.