Low Fat Veggie Puffs

Delightfully crispy and packed with wholesome goodness, these Low Fat Veggie Puffs are the perfect guilt-free snack or appetizer. Made with reduced-fat puff pastry and stuffed with a vibrant medley of carrots, zucchini, red bell peppers, and peas, these savory puffs strike the perfect balance between indulgence and light eating. Seasoned with aromatic spices like cumin and coriander, the filling bursts with flavor in every bite. Easy to prepare and baked to golden perfection, these veggie puffs are ideal for entertaining, meal prepping, or enjoying on the go. Serve them warm or at room temperature for a crowd-pleasing treat that’s light, delicious, and satisfying!

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 12

Ingredients

• 1 package Frozen puff pastry sheets (reduced-fat)
• 1 medium, diced Carrot
• 1 medium, diced Zucchini
• 1 medium, diced Red bell pepper
• 0.5 cup Frozen peas
• 1 teaspoon Olive oil
• 2 cloves, minced Garlic
• 0.5 teaspoon Ground cumin
• 0.5 teaspoon Ground coriander
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1 beaten egg Egg wash (optional, for glazing)

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Step 2

Take the puff pastry sheets out of the freezer and allow them to thaw for about 15 minutes or until pliable.

Step 3

Heat the olive oil in a skillet over medium heat. Add the garlic and sauté for 1 minute until fragrant.

Step 4

Add the diced carrot, zucchini, bell pepper, and frozen peas to the skillet. Cook for 5–6 minutes or until the vegetables are tender but not mushy.

Step 5

Stir in the ground cumin, ground coriander, salt, and black pepper. Mix well and cook for an additional 2 minutes. Remove the skillet from heat and let the mixture cool slightly.

Step 6

On a lightly floured surface, roll out the puff pastry sheets to ensure they are evenly thin. Cut them into 3-inch squares.

Step 7

Place about 1–2 tablespoons of the vegetable mixture onto the center of each square.

Step 8

Fold the squares into triangles or rectangles, pressing the edges together firmly to seal. Use a fork to crimp the edges for an extra seal.

Step 9

If desired, brush the tops of the puffs with a thin layer of egg wash for a golden finish.

Step 10

Arrange the veggie puffs on the prepared baking sheet, leaving about 1 inch of space between them.

Step 11

Bake in the preheated oven for 20–25 minutes or until the puffs are golden and crisp.

Step 12

Remove from the oven and let cool slightly before serving. Serve warm or at room temperature.

Nutrition Facts

Serving size	(996.7g)

Amount per serving	% Daily Value*
Calories	1851.3

Total Fat 79.1g	0%
Saturated Fat 25.1g	0%
Polyunsaturated Fat 1.5g
Cholesterol 55mg	0%
Sodium 4431.9mg	0%
Total Carbohydrate 252.1g	0%
Dietary Fiber 19.6g	0%
Total Sugars 33.4g
Protein 37.1g	0%

Vitamin D 10IU	0%
Calcium 198.6mg	0%
Iron 11.1mg	0%
Potassium 1269.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.1%

Protein: 7.9%

Carbs: 54.0%