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.
he temperature recommended for puff pastry shells.
Bake puff pastry shells according to
circular cut-out of pastry dough and lay it on
ightly floured surface, roll each puff pastry sheet into a 12 inch
lightly floured surface, roll pastry out to a 12\"x8
loured work surface, roll out puff pastry into a 18x9 inch rectangle
enter of each piece of puff pastry. Roll up, brushing edge with
or until you think the vegetable are done.
When the
br>Lay 1 sheet of puff pastry on a lightly floured surface
Roll out the puff pastry 1/8-inch thick on
and nutmeg.
Roll out puff pastry sheet and evenly cover with
loured surface, roll out the puff pastry and cut into 6 squares
ach 1/2 of the puff pastry to a rectangle about 8
sheet of puff pastry onto a flat surface. The puff pastry, once rolled
minutes more.
Roll puff pastry out on a lightly floured
Add filling to the pastry strips; roll pastry closed around the filling
f needed.
Bake the puff-pastry rounds or squares according to
ut the first sheet of puff pastry to 12 inch square. If
br>TART:
Thaw the puff pastry sheet at room temperature until
aper.
Roll out 1 puff pastry sheet and place on the