Puff Pastry Bites

Puff Pastry Bites


1 package puff pastry, completely thawed

(I used leftover vegetable for the filling, but if you want to start from scratch use the following:)

2 T. olive oil

1/2 large onion, sliced thinly

1 cup butternut squash, diced into small pieces

2 T. olive oil

salt, pepper

fresh herbs, finely chopped (rosemary, thyme)


Sauté the onions in the olive oil until golden. Remove from the pan, set aside, but cut into small bits. Add 2 T. more olive oil and sauté the squash, adding a bit of water if the squash starts to stick to the pan. Season with salt, pepper and herbs, and when the squash is cooked through, add the onions back to the pan.

Spray a small muffin pan with non-stick spray. Cut the puff pastry in small squares and push them down into the spaces in the muffin pan. Fill with a mixture of the vegetables and bake in a 400 degree oven about 20 minutes or longer, or until the pastry is golden.


For the spirals, spread the puff pastry out flat then spread with the following:

chopped spinach that's been sautéed with minced onion, salt and pepper, mixed with sautéed, minced mushrooms (mine were leftovers). Spread some grated asiago cheese over the vegetables, then roll like a jelly roll. Cut into slices about 1/4 inch thick, then place on a cookie sheet and bake in a 400 degree oven about 20 minutes or longer, until pastry is golden.