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Puff Pastry with Glazed Carrots, Mushrooms, and Pine Nuts

Serves 6.


    Puff Pastry with Glazed Carrots, Mushrooms, and Pine Nuts

    This delicious meatless entrée is perfect as a side dish for the vegetarians in your Christmas crowd. But it also serves as a lovely stand-alone brunch dish. It’s delicious served with a creamy butternut squash soup and accompanied by a crisp salad.


    Substitute carrots and beans with roasted asparagus, and add a little lemon zest to pack a punch.

    Make-ahead tips

    • Prepare vegetable filling the day before. Cool and refrigerate in tightly covered container. Bring to room temperature before baking in puff.
    • Roll out puff pastry and refrigerate, covered, on prepared baking sheet overnight, if you wish.


    Puff Pastry with Glazed Carrots, Mushrooms, and Pine Nuts


    • 1/2 lb (225 g) baby carrots, or 4 large scrubbed or peeled carrots, cut into 4 x 1/2 in (10 x 1.25 cm) strips
    • 1/4 lb (125 g) green beans
    • 2 tsp (10 mL) extra-virgin olive oil
    • 2 Tbsp (30 mL) honey, divided
    • 2 tsp (10 mL) unsalted butter
    • 2 shallots, peeled and finely diced
    • 1/2 lb (225 g) crimini mushrooms, about 2 1/2 cups (625 mL) sliced
    • 1/4 cup (60 mL) cream cheese, at room temperature
    • 2 tsp (10 mL) fresh minced sage leaves
    • 3 Tbsp (45 mL) pine nuts, divided
    • Salt and freshly ground black pepper, to taste
    • 1 lb (397 g) box frozen puff pastry, thawed
    • Preheat oven to 400 F (200 C).


    Per serving:

    • calories513
    • protein8g
    • fat35g
      • saturated fat7g
      • trans fat0g
    • carbohydrates45g
      • sugars10g
      • fibre3g
    • sodium236mg



    Place carrots and green beans in saucepan with boiling water and cook for 4 to 5 minutes, until almost tender. Drain and blot dry. Toss in bowl with oil and 1 Tbsp (15 mL) honey, then spread out in single layer on parchment-lined baking sheet. Bake in oven for 20 minutes, shaking pan occasionally for even roasting. Remove and set aside to cool.


    Meanwhile melt butter in large skillet. Add shallots and sauteu0301 until soft, about 2 minutes. Stir in mushrooms and continue to sauteu0301 over medium heat until mushrooms are tender and beginning to dry. Spread out on baking sheet to cool.


    Place one-third of sauteu0301ed mushrooms in food processor along with cream cheese, sage, and 2 Tbsp (30 mL) pine nuts. Pulse, scraping down sides of bowl with rubber spatula, until a coarse mixture results. Transfer to large bowl and add remaining sauteu0301ed mushrooms. Add salt and pepper, to taste. Set aside to cool.


    Reduce oven temperature to 375 F (190 C). Roll out puff pastry on lightly floured surface to 10 x 12 in (25 x 30 cm) rectangle and place on parchment-lined baking sheet with shallow sides. Score 1/2 in (1.25 cm) border along each edge. Prick centre of puff pastry in several places. Partially bake in oven for 12 to 15 minutes. Remove and place baking sheet on rack.


    Tap down middle of pastry with spatula or back of spoon, as it will have puffed during baking. Spoon mushroom mixture overtop puff pastry just within the borders. Gently spread out with metal spatula. Tuck roasted vegetables in rows on top of mushrooms. Drizzle with remaining 1 Tbsp (15 mL) honey. Scatter 1 Tbsp (15 mL) pine nuts overtop.


    Bake for 12 to 15 minutes, or until pastry is nice and golden and filling is piping hot. Serve with a radicchio and endive salad.


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    This recipe is part of the Festive Fusions collection.



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