Vegetable Bouchées

Ingredients

• •4-5 ready-made puff pastry sheets
• •To brush on top:
• •1 egg yolk (beaten)
• •For the filling:
• •1 small zucchini
• •1 small carrot
• •1 tea glass canned peas
• •(Or instead of all these ingredients you can use 1 can of garnish vegetables)
• •Sauce ingredients:
• •1.5 cups milk
• •1 tbsp butter
• •1 tbsp flour (not heaping)
• •1 tsp salt
• •1 tsp black pepper

Preparation

1. 1

   First prepare the filling. For this, peel the zucchini and carrot and cut into dice the size of backgammon dice.

2. 2

   Put 2 cups of hot water in a small pot and, once boiling, add the carrot and zucchini and boil for 7-8 minutes, then turn off the heat. Drain and mix with the already-cooked canned peas and set aside. Or you can use canned garnish vegetables; then no boiling is needed.

3. 3

   In the second stage, quickly prepare the béchamel sauce. Put butter in a small pan and, as soon as the fat melts, add the flour and sauté, stirring, for 1-1.5 minutes until golden. Immediately add the milk, salt and black pepper and cook, stirring, until it boils. After the sauce boils, wait 1 more minute and turn off the heat. Transfer the vegetable mixture into this prepared sauce, mix and set aside.

4. 4

   Meanwhile, take the puff pastry sheets out of the packet and cut them in half. Brush beaten egg on each piece. But the puff pastry must be thawed. Set the oven to 175°C, arrange the pastries spaced apart on a lightly greased tray and put in the oven. Once the tops of the pastries are golden, i.e. after about 20-25 minutes, turn off the oven and take the pastries out. Wait for them to cool slightly, cut the puffed pastries down the middle with a knife but don't cut through the base. Put about a tablespoon of béchamel vegetables inside each pastry. Serve warm. If it has cooled too much, you can put a little grated kashar on the pastries and return them to the oven for 4-5 minutes.

5. 5

   Enjoy!