VEGETABLES IN PUFF PASTRY

Vegetables in Puff Pastry image

Fresh vegetables and beans in a tasty tomato sauce make a hearty main dish. As an alternative, serve over pasta instead of in pastry shells.

Provided by Taste of Home

Time 30m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

1 package (10 ounces) frozen puff pastry shells
4 cups water
1 pound fresh baby carrots
1 teaspoon salt, divided
1 package (8 ounces) fresh sugar snap peas
1 medium leek (white portion only), sliced
1 teaspoon minced garlic
1 tablespoon butter
1 can (29 ounces) tomato puree
1 can (14-1/2 ounces) diced tomatoes, undrained
2 teaspoons sugar
2 teaspoons dried oregano
1/2 teaspoon pepper
1 package (16 ounces) frozen lima beans, thawed

Steps:

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. , 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.

Nutrition Facts : Calories 446 calories, Fat 17g fat (4g saturated fat), Cholesterol 5mg cholesterol, Sodium 721mg sodium, Carbohydrate 63g carbohydrate (14g sugars, Fiber 12g fiber), Protein 13g protein.