Puff Pastry Carrots

This puff pastry carrots recipe came to mind during Easter when I found a carrot-shaped cookie cutter. It’s a fun and tasty party snack, perfect for Easter or to make vegetables more appealing to children. Because of using ready-made puff pastry dough from the supermarket and two delicious ready-made pestos, it’s super quick and easy to make. Grate a few carrots and follow the recipe – it’s fun!

Ingredients for making Puff Pastry Carrots:

• Ready-made rolled puff pastry
• Vegan butter substitute
• Egg substitute (equivalent to one egg)
• Carrots
• Green and red vegan pesto
• Parsley
• I used a 5.5 x 14cm (2 x 5.5 inch) carrot cookie cutter

How to make Puff Pastry Carrots:

Firstly, remove the puff pastry from the refrigerator 10 minutes before use to allow it to warm up and to prevent it from breaking when rolled out.

Next, peel and grate the carrots finely.

Once the carrots are grated, melt the knob of butter in a pan and sauté the grated carrots over medium heat for 8 minutes, then leave to cool.

Now, mix the vegan egg substitute powder. We need the egg mixture to bind the grated carrots so they don’t fall off the dough. One vegan egg is enough. With my powder, this means mixing one teaspoon of powder with 50ml of water. Check the quantity depending on the vegan egg substitute you use. If you can’t get your hands on a vegan egg substitute, you can also use aquafaba. For more information on how to replace egg with aquafaba, check out this puff pastry easter cookie recipe. Finally, add two teaspoons of red pesto for seasoning and color, and stir to combine.

Meanwhile, preheat the oven to 200°C (395°F).

Now, roll out the puff pastry. Cut out about 14 carrots from it and place them on a baking tray with baking paper. Collect the leftover pastry in a bowl and set it aside.

Then spread the puff pastry carrots with red pesto on the body and green pesto on top of the leaves.

Afterwards, take the pot with the cooked grated carrots, stir in the vegan egg, and pour a thick layer of the mixture over the red pesto on the puff pastry carrots.

Bake them for about 15 minutes at 200°C (390°F).

Finally, wash the parsley and pluck off the stalks with the green leaves. Once the pastry has cooled, push the parsley into the green top of your carrots and have fun nibbling these delicious puff pastry carrots!

Tip if you don’t have a Carrot-Shaped Cutter:

If you don’t have a carrot-shaped cutter, use a knife to cut the dough instead. I recommend drawing an outline of a carrot on cardboard and cutting it out. The dimensions of my cutter are 14.5 cm x 5.5 cm (5.7 inches x 2 inches). You can see a top view for reference. Then, use the cardboard as a guide to cut the carrots from the dough.

Tip for the Leftover Pastry:

I aim to minimize food waste, and since there is leftover puff pastry, we need to make use of it. I have collected the leftover pieces in a bowl to make a simple and delicious snack out of them. To add flavor, choose one of our pestos and add two teaspoons. Mix the pesto well with the pastry pieces.

Just form little pastry balls and put them on our baking tray. Bake at 200°C (390°F) for about 10 minutes. They make a delicious snack!

Plant-Based Egg Alternative:

I have been using a plant-based egg alternatives for a long time. Vegan egg powder is a practical 1:1 replacement for whole eggs. It has a long shelf life and is always available. Different suppliers use various ingredients. The brand I used today mainly uses field beans but some use chickpea flour or soy flour. It is extremely easy to use. It just needs to be mixed it with a little cold water. Fortunately, it is now widely available in many supermarkets and organic markets.

I hope you enjoyed this puff pastry carrot recipe. Let me know what you think in the comments below!

Some Recipe Suggestions:

• Easter Puff Pastry Cookie for Kids
• Vegan Pesto Pinwheels
• Parsnip Chips
• Asparagus in puff pastry
• Fig Crostini with Vegan Cream Cheese
• Roasted Pepper Crostini Recipe

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