Sweet & Savory Spiced Veggie Pastry
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
- 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.
- 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.
- In a bowl, mix the roasted veggies with cream cheese, maple syrup, and the seared fennel. Let this mixture cool down.
- Stuff the cooled veggie mixture into the pastry dough and seal it carefully. Brush the pastry with aquafaba for a glossy finish.
- Bake in a preheated oven at 350°F for 30-40 minutes.
- 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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