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Sweet & Savory Spiced Veggie Pastry

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Sweet & Savory Spiced Veggie Pastry

Bradley Jimenez
By Bradley Jimenez

Flavors Used:

Dive into the Dantastic blend of flavors in this Sweet & Savory Spiced Veggie Pastry by Bradley Jimenez (@bradtheboxer). The heart of this dish lies in its use of root vegetables like sweet potato, red and gold beets, and parsnips, each contributing their natural sweetness. Root vegetables have been a culinary cornerstone across cultures, valued for their heartiness and flavor. The innovative combination of these humble vegetables with cream cheese and pastry dough transforms them into a contemporary delicacy, bridging the gap between traditional roots and modern tastes.

Ingredients

  • Fennel
  • Sweet potato
  • Red beets
  • Gold beets
  • Parsnips
  • Cream cheese (your favorite)
  • Maple syrup
  • Pastry dough
  • Olive oil
  • Cinnamon
  • Dan-O’s Seasoning
  • Optional: Salt, Aquafaba

Preparation Instructions

  1. Begin by slicing the fennel. Heat some olive oil in a pan, add the fennel, sprinkle with a pinch of salt, and sear for 2 minutes. Once done, set it aside.
  2. Peel and dice the sweet potato, red beets, gold beets, and parsnips, aiming for similar sizes for even cooking. Toss them with olive oil, a dash of salt, a sprinkle of cinnamon, and a generous amount of Dan-O’s Seasoning. Roast these in a preheated oven at 400°F for 20 minutes. Remember, the veggies should be tender but not mushy.
  3. In a bowl, mix the roasted veggies with cream cheese, maple syrup, and the seared fennel. Let this mixture cool down.
  4. Stuff the cooled veggie mixture into the pastry dough and seal it carefully. Brush the pastry with aquafaba for a glossy finish.
  5. Bake in a preheated oven at 350°F for 30-40 minutes.
  6. Allow the pastry to cool for 10 minutes before slicing. Serve and enjoy the blend of sweet, savory, and spiced flavors.

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