It’s Meatless Monday-Vegetable Pastry Purses

OLYMPUS DIGITAL CAMERAHere’s the second of the guest recipes from the folks at Holland House. When I tried this recipe I had enough filling for 2 dozen of the purses using 2 sheets of the puff pastry. They’re tasty and I think would make great appetizers too. My tip this week is for mushrooms. When you get them home from the store and if you’re not going to use them straight away take them out of their original packaging and store them in the fridge in a paper bag. They keep fresher longer and have less of a tendency to get them sometimes ‘slimy’ look to them.


PREP TIME: 20 minutes



1/2 – 12 oz., package frozen puff pastry (1 sheet)

2 Tbsp. olive oil

1/2 tsp. fresh shallots, minced

1 cup frozen corn

1 cup fresh mushrooms, chopped

1/4 cup HOLLAND HOUSE Marsala Cooking Wine

1/2 tsp. white pepper

1/2 tsp. dried thyme

3 cups fresh spinach

1 egg, beaten

Optional Sauce Ingredients:

1 Tbsp. olive oil

1/2 tsp. fresh shallots, minced

1/4 cup celery, chopped

1 cup HOLLAND HOUSE Marsala Cooking Wine

3 Tbsp. brown sugar

1 bay leaf

2 tsp. cold water

2 tsp. cornstarch


Preheat oven to 400º 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 sauté pan over high heat. Add shallots, corn, and mushrooms; sauté for 1 minute. Add cooking wine and seasonings. Add spinach and sauté 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 sauté pan over high heat. Add shallots and celery. Sauté 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.


Per serving: 218 calories, 14g fat, 246mg sodium, 19.5g carb; (Optional Sauce): 92 calories, 2g fat, 225mg sodium, 14.5g carb


If you don't want to miss all the good things coming up on Budget Smart Girl be sure to sign up  to become a subscriber.


Remember to live the life you love!

You have successfully subscribed to the newsletter

There was an error while trying to send your request. Please try again.

will use the information you provide on this form to be in touch with you and to provide updates and marketing.