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Puff Pastry Carrots

Three plates with puff pastry carrots are arranged on a wooden base, accompanied by napkins.

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!

The ingredients for the Puff Pastry Carrots recipe are arranged on a wooden board: fresh carrots, parsley, puff pastry, red and green pesto, vegan butter, and egg substitute powder. Also included is a carrot-shaped cookie cutter.

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:

On the wooden base, there are four small bowls. One contains mixed egg substitute, another grated carrots, a third vegan butter, and the last one salt.

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.

A stainless steel bowl holds a grater and freshly grated carrots. In the background, there is a bunch of fresh carrots and a peeler.

Next, peel and grate the carrots finely.

A piece of melting vegan butter can be seen in a stainless steel pot.

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.

You can see grated carrots in a saucepan on a ceramic hob.

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.

A stainless steel bowl with a spoon stands on a stainless steel base. In the bowl you can see mixed egg substitute, colored red.

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

Cut out carrot shapes from puff pastry.

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.

Cut out carrot shapes from puff pastry, placed on baking paper on the baking tray.

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

Puff Pastry Carrots with with green and red Pesto, placed on baking paper.
Puff Pastry Carrots are prepared with green and red pesto, placed on baking paper on the baking tray.

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.

Ready prepared Puff Pastry Carrots are placed on baking paper on the baking tray.

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!

Puff pastry carrots that are ready-baked on baking paper are garnished with parsley using both hands.

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

The cut-out mold for the Puff Pastry Carrots as an oversight.

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:

A wooden bowl filled with spiced puff pastry balls sits atop a wooden base.

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.

Place small mounds of puff pastry with pesto on a baking tray lined with baking paper.

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!

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Two plates with puff pastry carrots are arranged on a wooden base, accompanied by napkins.

Puff Pastry Carrots

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This recipe for puff pastry carrots is quick and easy to make, using store-bought puff pastry dough and two pestos. Simply grate some carrots!

  • Total Time: 45 minutes
  • Yield: 14 pieces 1x

Ingredients

Units Scale
  • 275g ready-made rolled puff pastry
  • 25 vegan butter substitute
  • 1 tsp egg substitute (equivalent to one egg)
  • 3 carrots
  • Green and red vegan pesto
  • Parsley
  • Carrot cookie cutter

Instructions

Take the puff pastry out of the fridge 10 minutes beforehand.

Peel and grate the carrots finely.

Melt the knob of butter in a pan and cook the grated carrots over medium heat for 8 minutes, then leave to cool.

Now, mix the vegan egg substitute powder. For seasoning and color, add two teaspoons of red pesto and stir.

Preheat the oven to 200°C (395°F).

Now roll out the puff pastry, cut out about 14 carrots from the surface, and place them on a baking tray with baking paper. Spread the puff pastry carrots with red pesto on the body and green pesto on top of the leaves.

Take the grated steamed carrots, stir in the vegan egg, and add 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 them into the top of the grated carrots.

Notes

For the vegan egg substitute I used today, this means mixing one teaspoon of powder with 50 ml of water. Check the quantity required by your supplier for one egg.

  • Author: Tanja
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: Snack, Appetizer
  • Method: Baking
  • Cuisine: International
  • Diet: Vegan

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