The whole winter and spring I’m looking forward to the summer vegetables, and fruit of course! But then they are there, zucchini. What to do with them? Additionally we have two plants on our patch this year. That means: the zucchini glut had begun! First tip for those of you having own zucchini plants, too: harvest the zucchini as long as they are small. So you avoid the problem of having to process giant zucchini. Also the young zucchini taste a lot better. They almost have no seeds or no seeds at all. And they are eaten a lot faster. There are a lot of them growing back, anyway. So this year I will blog some more recipes for vegetables, that are fast growing in the garden and yield a lot. So you know what to do with it. Because we want to know, too. Yeah, our own vegetables growing faster and faster!
These puff pastry turnovers were the result from the question “what will I do with that?” one evening. Just few ingredients, which I always have at home and in no time these treats were born. Grated zucchini with creamy feta, seasoned with thyme and mint. A dream combination. The turnovers are perfect for a BBQ, for a picnic, the next party, as a gift or as a accompaniment for some bread and salad for dinner or lunch. You see, there is no excuse not no make these turnovers.
Puff Pastry Turnovers with Zucchini & Feta
yields: about 15 turnovers
- about 300 g puff pastry, I use the rolled one from the refrigerated shelf (if you use frozen, thawed)
- 1 middle-sized zucchino or 2 very small zucchini
- 100 g feta
- 1/2 Tbsp mint, finely chopped
- 5 small sprigs thyme, leaves removed
- pepper, salt
- 1/8 tsp smoked paprika powder (use sweet paprika powder as an alternative)
Wash the zucchini, chop off the ends and grate them. Also grate the feta cheese. Mix both and stir in the mint and the thyme leaves. Season with pepper and paprika. Salt if you like (the feta is already very salty).
Unroll the puff pastry. Cut in small equal sized squares (about 8 x 8 cm). I cut them like that, so I had no leftovers.
Preheat the oven to 180° C. Place 1 tsp of the filling on each square. Fold over from corner to corner, so you get triangles. Seal the seams with a fork. Place on a sheet with parchment paper and bake for 20-25 minutes.
Let them cool slightly (they are very hot inside!) and enjoy!