My vegie parcels yum!

Hi everyone, last night I made my vegie parcels. This is how they are made. I hope you enjoy the recipe. You saute one onion in a table spoon of oil. You chop up vegies and put them in with the onion. Keep the size of the vegies about the same so they are cooked at the same time. Add water so not to stick to the pan or wok ( I use a non-stick wok). About a couple of glasses. Don't worry about the water, it will evaporate as it cooks. Or if to dry you can add some more water. Add salt to taste.

Vegies can include onions, carrots, potatoes, cabbage, pumpkin, peas,beans, silverbeet or spinach, broccoli and cauliflower. The good thing about this dish is that you can leave some of these vegies out if they are not in your pantry. Cook until the vegies have cooked through and the water beomes thick and has a little sauce.

The key here is to cool the cooked vegies.They should be cold before you make the parcels. Thaw out puff pastry sheets. One sheet per person makes quite a big parcel. I cut a thin strip from the sheet and use this to cover the joins of the parcel so they don't open up.Put a quantity of the mixer into the parcel and bring opposite ends of the sheet together.

Cover the joins with the thin piece of the sheet. I assemble the parcels on the oven tray with non-stick glad bake all ready on the tray so I don't have put them on the tray later. Bake in a moderate over 180C until golden brown. About 40 minutes. By making them into parcels and not a pie the puff pastry cooks well underneath. Any left overs you can make another parcel the next day.

I hope you enjoy this.You also can add a little curry powder to this to make it a curry vegie parcel, 1/4 of a tea spoon added to the vegies, mix and see how it taste.