Ingredients :
- Medium carrots : 12
- Frozen vegan puff pastry : 17-1/3 oz / 500 g
- Handful of fresh dill
- Salt and Pepper to taste
- Oil for frying
1. Take the puff pastry out of the freezer and put it in the fridge section at least a couple of hours before baking.
2. Wash the carrots, cut them in half and boil them until soft. Drain and let them cool.
3. Preheat oven.
4. Peel boiled carrots and cook them on a pan in hot oil (not deep-frying, just regular pan-frying) until golden brown. Add some salt and pepper to taste.I fried the carrots in two batches, since there were many.
5. Mix the carrots with chopped fresh dill. Pr-heat the oven to 430 F / 220 C .
6. Roll out the puff pastry on a floured surface. Cut out 24 squares and roll a carrot into every square.
7. Cover the baking tray with a parchment paper and put the pies on it.
Time : 15 minutes at 430 F / 220 C.
Note : Serve as a snack or with soup.
