"You could wrap a toenail in puff pastry and it would taste good." That's what the 16 year old kid at HyVee told me when I asked him where I could find puff pastry. I am going to use that quote in the hopes that it will make you want to try this recipe despite my pathetic attempts to photograph it. Because that kid is right...although the thought of it turns my stomach a little. These are Veggie Wellingtons. I have never had Beef Wellingtons but I can promise you that you will not miss the beef when you eat these. Vegetable Wellingtons
1 Tbs. plus 1 tsp. olive oil,
divided1 lb. asparagus, trimmed, and cut into thirds
2 medium red bell peppers, cut into 1/4-inch wide strips
1 medium onion, thinly sliced (1 1/2 cups)
1 5-oz. package prewashed baby spinach leaves
14-oz. pkg. frozen puff pastry dough, thawed
16-oz. jar tomato sauce (Ragu Pizza Sauce is really good too)
Preheat oven to 425ºF. Coat baking sheet with cooking spray. Heat 1 Tbs. oil over medium-high heat. Add bell peppers, asparagus, and onion, and sauté 5 to 10 minutes, or until vegetables begin soften. Add spinach, remove from heat, and stir until spinach wilts. In the pan split the veggie in half. Then split the halves into halves again. And again. This will leave you with 8, fairly equal piles of the goods.
Lay puff pastry on well-floured work surface. Cut into eight squares, and line them up in two rows of four. Scoop sautéed vegetables into center of four squares, keeping edges clear. Take a small (very small) amount of water and gently brush the edges of the squares. Spoon about a tablespoon of pesto on the other 4 squares, keeping it off of the edges. Set the pesto puff pastry squares on top of vegetables, stretching dough gently by hand to cover entire surface. Press edges firmly with fingers or fork to seal tightly. Place on prepared baking sheet. Bake 25 minutes, or until pastry is golden brown. You will need to cook it for less time if you have a dark coated pan. Just watch for the dough to turn a golden brown and then pull um out. Meanwhile, heat tomato sauce in saucepan until warm.
To serve: Use the sauce as a dip for the Wellington. Then call me and tell me how freakin fabulous they are and how much you love me.