My turn in the kitchen

These days I rarely get time in the kitchen and it is often hard to compete with some of the creative (and at times very oddly inventive) food combinations that are whipped up and thrown on my plate. Tonight however, I hit the stove and after a good suggestion of my friend Alissa's; I made use of my recently purchased cupcake holders to create little vege pastry things.

Sooo easy, and sooo yummy.

I took a before shot as I wasn't sure they were going to turn out looking nice enough for an after shot. Turns out they did!

KP's vege + puff pastry recipe:

You'll need - carrots, pumpkin, zucchini, chilli, onion, sundried tomatos, cubed fetta, puff pastry and a cupcake tin.

• Boil some pumpkin and carrot till they're soft enough to poke a knife in easily
• At the same time, lightly chop up ad fry some onion, chilli and zucchini or whatever other veges you may have lying around)
• Let both mixtures cool and mix in a big bowl along with some sun dried tomato, cubed fetta and plenty of salt and pepper.
• Cut some puff pastry sheets into squares and place into a greased up cupcake try
• Set the oven for standard 180 and cook for 20-25 mins

Serve hot and keep any left overs for lunch tomorrow.

Yuss!