Thursday, October 8, 2009

Veggie Stuffed Pastries

This is something I've wanted to try for a long time. Because I love all things fall, these barley crust veggie pockets sounded adorable. I couldn't wait to make these. Here is how it went:

First I oven roasted some vegetables. Potatoes, parsnips and carrots with some garlic. I then rolled out my barley crust and cut it into some cute leaf shapes. I placed some veggies on each leaf.

I covered each leaf with a matching pastry leaf and sealed the edges.

I baked the leaves until golden brown. They look cute right?

Conclusion: We had some yummy corn chowder to eat with these little pastries and I tell you what-we needed it. In the end these were pretty dry and not such a treat. They were okay with the wetness of some soup to go with it but probably not worth the effort and I most likely will never make these again. Why is it sometimes the cutest kinds of foods are just not the best tasting?

1 comment:

  1. Hi Heather! Saw your comment & stopped by to say hi. Your lunch ideas are really neat! Where do you find those containers??
    I posted a comment after your comment on my blog, but in case you don't see it, I'll just tell you here that I'm glad you found some encouragement!! The book Boys Should be Boys by Dr. Meg Meeker is wonderful for moms like us :) Talk to you soon!