Puff pastry rectangles stuffed with vegetables


Puff pastry
1 bell pepper
1 asparagus
1 courgette
Half aubergine
Balsamic vinegar of Modena PGI


Wash the vegetables, cut them into thick slices and grill them. When grilled, cut it into chunks and season with oil, salt and balsamic vinegar.
Cut the puff pastry into rectangles of 7cm x 5cm and with a spoon arrange the vegetables on a part of the dough. Overlap the second layer of pasta, close the bag well and pinch the edges with a fork.
Bake at 180 degrees for 15-20 minutes.
Arrange the rectangles on a plate and decorate with vegetables.

Recommended pairing

For this appetizer we recommend a Balsamic Vinegar of Modena Silver seal, sweet and sour but balanced.

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