Veggie Wellington

Two years ago, I had surgery to repair a hernia I had in my groin. Not only did I have this surgery four days before my daughter's blow out 4th birthday party, but I had it days before my own birthday. One friend of mine, offered to bring me dinner on my birthday. She said to me before she came over, "Now the meal will be vegetarian, as we are vegetarians, is that ok?" I told her it was more than ok with me. She brought the dish oven ready, so all I had to do was bake it. We loved, so I begged her for the recipe.

I love how you can play with the veggies you include. I normally use broccoli, spinach, onions, peppers of some sort. I've also done spinach, mushrooms. I mean the combinations are endless. Once, instead of goat or feta cheese, I used my almond feta cheese (a vegan cheese). That was awesome. You can include the sun dried tomato pesto or not. Seriously, this is a recipe you can so play with.

Veggie Wellington

1 sheet of puff pastry (You can double this recipe easily if needed)-thawed

4 oz of goat or feta cheese

4 oz of sundried tomato pesto (you can opt this out)

Mixture of fresh vegetables (for example, I like to use broccoli, asparagus, and

/or mushrooms, onions).

1 large Egg (opt)

homemade or jarred sauce.

Preheat oven to 425. Spray a baking sheet (or 2) with cooking spray. Chop up

desired veggies. Mix in a bowl with cheese and pesto. Set aside. Roll out dough....

cut into four triangles (per sheet if using multiple sheets). Pile on veggie mixture

on each triangle. Make sure you can seal the triangles. Seal the triangles and

place them on the baking sheets. If desired, beat egg and brush onto tops of

triangles. Bake for 20-25 minutes or until triangles are golden and puffy. Heat

sauce and serve on top of pastry. Enjoy!