Vegetable-Puff-Pastry-Muffins - cooking recipe

Ingredients

300 g frozen puff pastry, thawed (6 sheets)
150 g frozen mixed vegetables (e.g. carrots, broccoli, corn and peas)
150 g cream
100 g emmenthaler cheese
1 tablespoon flour
2 eggs
salt, pepper, nutmeg to taste

Preparation

Preheat the oven to 200\u00b0C; grease your muffin pan.
Cook the mixed vegetables until just tender.
In a big bowl mix cream, 50 g cheese, flour and eggs. Season to taste. Add the veggies.
Cut the puff pastry sheets in half. Stretch them a bit and line each muffin mold with one half.
Fill with the veggie-mixture and then press together the tops of the puff pastry so that you get little packets in which the veggies are enclosed. Sprinkle with remaining cheese.
Bake for 30-35 minutes.