Before baking to a flawless golden brown, these classy puff pastry vegetable purses are stuffed with seasoned corn, mushrooms, and spinach. Serve either by itself or with the spicy and sweet Marsala sauce.
| Additional Time: | 20 mins |
| Total Time: | 20 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 1 sheet frozen puff pastry
- 2 tablespoons olive oil
- ½ teaspoon fresh shallots, minced
- 1 cup frozen corn
- 1 cup fresh mushrooms, chopped
- ¼ cup Holland House® Marsala Cooking Wine
- ½ teaspoon white pepper
- ½ teaspoon dried thyme
- 3 cups fresh spinach
- 1 egg, beaten
- 1 tablespoon olive oil
- ½ teaspoon fresh shallots, minced
- ¼ cup celery, chopped
- 1 cup Holland House® Marsala Cooking Wine
- 3 tablespoons brown sugar
- 1 bay leaf
- 2 teaspoons cold water
- 2 teaspoons cornstarch
Instructions
- TO PREPARE PASTRY PURSES: Preheat oven to 400 degrees F. Thaw puff pastry as directed. Unfold pastry on lightly floured surface. Roll into 12-inch rectangles. Cut into 12 (3-inch) squares. Heat oil in saute pan over high heat. Add shallots, corn, and mushrooms; saute for 1 minute. Add cooking wine and seasonings. Add spinach and saute for an additional 30 seconds. Remove from heat. Place 1 Tablespoon filling in center of each square. Brush edges of square with beaten egg. Bring four corners together, pressing firmly. Pull up and twist corners making top of purse. Place on a baking sheet and brush purse with egg.
- Bake in preheated oven for 15 to 18 minutes, or until golden brown. Serve with sauce (optional).
- TO PREPARE OPTIONAL SAUCE: Heat oil in saute pan over high heat. Add shallots and celery. Saute for 30 to 40 seconds or until lightly brown. Add cooking wine, brown sugar, and bay leaf. Reduce heat to medium. Combine cold water and cornstarch; add to cooking wine mixture and simmer for 5 minutes. Set aside until ready to serve.
Nutrition Facts
| Calories | 215 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 16 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 3 g |
| Sodium | 66 mg |
| Sugars | 4 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
I made these for a dinner party with the optional Marsala sauce. Followed the recipe but added some shoestring carrots for color. A bit tricky to roll the dough out into the right size squares and to get the purses to close up properly. I may have worked the dough too much because they didn’t puff up much during baking. But the end result was none-the-less beautiful and delicious and a unique side dish. The sauce is wonderful – don’t leave that out!
I was looking for something to serve for Christmas eve lunch. This was easy to prepare and I had all the ingredients on hand except for the marsala wine. I substituted white for the filling and did not make the optional sauce on the side. I did add a half cup shredded cheese. the whole family enjoyed it. Thanks.