Flaky Harvest Vegetable Squares Recipe | Vegetarian Times Skip to main content

Flaky Harvest Vegetable Squares

An assortment of autumn vegetables is paired with a garlicky roasted cauliflower purée in these savory pastries.



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1 large head cauliflower (2 ½–3 lb.), broken into small florets, divided
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1 medium onion, sliced (1 ½ cups)
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3 Tbs. plus ½ tsp. olive oil, divided
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1 ¼ tsp. salt, divided
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3/8 tsp. ground black pepper, divided
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2 heads elephant garlic
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2 tsp. vegetarian Worcestershire sauce, divided
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3 Tbs. white wine
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1 Tbs. cornstarch
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1 tsp. fresh thyme leaves (chopped if they look large or tough)
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10 Brussels sprouts, halved
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10 baby carrots, halved on the diagonal
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10 small button mushrooms, halved
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6 shallots, peeled and quartered, root end left intact
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1 17.3-oz. pkg. frozen puff pastry, thawed (2 sheets)
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1 large egg, beaten, for brushing dough, optional


1. Preheat oven to 425°F. Set aside 20 cauliflower florets in bowl. Toss remaining florets and onion with 1 Tbs. oil; season with 1 tsp. salt and 1/4 tsp. pepper. Spread on large baking sheet. Cut tops off garlic heads, place on foil square, and drizzle with 1/2 tsp. oil. Close foil around garlic. Place foil-wrapped garlic and cauliflower-loaded baking sheet in oven, and roast 30 to 45 minutes, stirring cauliflower occasionally, until cauliflower and onion are browned and garlic feels soft.

2. While garlic is still warm, squeeze garlic pulp from each clove into bowl of food processor. Add cauliflower mixture and 1 tsp. Worcestershire sauce, and purée until smooth. Season with salt and pepper, if desired. Set aside.

3. Combine wine, cornstarch, remaining 1 tsp. Worcestershire sauce, thyme, remaining 1/4 tsp. salt, remaining 1/8 tsp. pepper, and 1/2 cup water in small bowl until cornstarch has dissolved. Set aside.

4. Heat remaining 2 Tbs. oil in wok or large skillet over high heat. Add Brussels sprouts, carrots, reserved 20 cauliflower florets, mushrooms, and shallots, and stir-fry 5 to 7 minutes, or until vegetables begin to brown. Add cornstarch mixture, and stir-fry 1 to 2 minutes more, or until most of liquid has evaporated and vegetables are coated with sauce. Remove from heat, and cool.

5. Meanwhile, roll each sheet of puff pastry into 12-inch square on floured work surface. Cut each sheet into 4 squares, and place on 2 parchment-lined baking sheets. Chill 15 minutes.

6. Preheat oven to 425°F. Spread 1/4 cup cauliflower purée in circle in center of each pastry square. Stir cooled vegetable mixture to coat with sauce, then scoop 1/2 cup vegetables in center of square, making sure each portion contains a good mix of vegetables. Fold corners of pastry squares over vegetable filling and into center, pinching corners to seal. Brush each square with egg (if using), and chill 15 minutes. Bake 12 to 15 minutes, or until crisp and golden brown, checking bottoms of squares with spatula to make sure they are browned. Let stand 5 minutes before serving.

Nutrition Information: 

10 g
Total Fat: 
22 g
Saturated Fat: 
5 g
39 g
0 mg
726 mg
6 g
8 g
Serves 8

Comments on this Recipe

I made these for Thanksgiving and they were wonderful! I had puree left over so I froze it and was able to make it again for a weekly supper.

My youngest daughter decided that we should make these for dinner last night. We changed the veggies up a bit and used homemade biscuit dough instead of puff pastry, and the were soooo good!!! The girls are already talking about making them again!!!


Looks good

looks good

What is the carb count in the vegetable squares?

Hi Cynthia, each serving has 39 grams of carbohydrates. The nutrition info is to the left of the recipe image above. Enjoy!

Can you make these the day before and bake day of? If so, is it better to freeze or refrigerate them?

Hi Elletee - you could make these the day before and bake them off. It's better to refrigerate than freeze them because you should never re-freeze puff pastry. Assemble the squares, then cover well with foil or plastic wrap, and refrigerate up to 1 day. Wait to brush the egg wash over the puff pastry until right before baking, though, so that the squares get good and golden. Then, just follow the directions from # 6 where it says" Bake 12 to 15 minutes…" You may need to bake the squares a little longer since you'll be taking them straight out of cold storage.

I made these last year for T-day and they were great! A totally hit. They did take a bit of prep but worth it. I would recommend making sure the veggies are nice and chopped up (the ones that are used for the filling, and not pureed) though, too big of brussels sprouts made it a little hard to eat easily.

Sounds delicious.....

I think my family would love these. What would you suggest as a substitute for the puff pastry dough in order to lower the fat content?

I made these for Thanksgiving and they were so good I want to make them for an upcoming dinner party, but want to update it for spring. I wonder if I can include green beans or asparagus maybe instead of the brussels sprouts?

I made these last year for Thanksgiving dinner and they were a big hit! It was my husband's and my first Thanksgiving as vegans, and we invited over several omnivorous family members. They all said it was the most delicious, elegant Thanksgiving meal they had ever had! I served these with a lovely salad with mixed greens, cranberries, candied walnuts, and apple with a sherry vinaigrette, a root vegetable soup topped with an almond creme and spiced pumpkin seeds, roasted green beans and some rosemary roasted tiny potatoes. It was so good I'm making it again this year! I made the veggie puree the day ahead and had my veggies chopped up and ready to go. I did not have a food processor at the time and my crummy bullet blender didn't do a great job of pureeing the mixture, but it still turned out great. The day of, I sauteed my other vegetables and placed them in the puff pastry squares. It took very little time to assemble them since most of the work had already been done the day before. I really recommend making these!

I made these with a few tweeks that I thought worked out very well. I decided to roast all the vegetables because I love roasted veggies. I made the sauce separately and coated the vegetables before assembling. I also added some white beans and sage to the puree to add a bit of protein. I will definitely make these again, although I wish I could find whole wheat, vegan puff pastry....