Puff pastry filled with vegetables and feta cheese

Ingredients for 4 servings:

• 2 rolls of dough
• 1 zucchini
• 1 bell pepper(s)
• 6 m.-large mushrooms
• 2 m.-large tomato(s)
• 1 onion(s)
• 1 garlic clove(s)
• 1 pack of feta cheese, seasoned or in oil
• 4 tbsp ajvar
• 50 g herb cream cheese
• Spice mix (8 herbs), frozen
• salt and pepper
• chili powder
• 1 egg(s)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Chop the vegetables. Dice the onion and sauté in a little oil along with the crushed garlic clove. Add the zucchini and bell pepper to the onions in the pan and fry. When the zucchini is lightly browned, fry the mushrooms and tomatoes and season everything with salt, pepper, and chili powder. Finally, add the feta cheese and let it melt slightly. Preheat the oven to 175°C (fan). In the meantime, roll out the two puff pastry rolls onto two baking sheets and divide each into 8 equal pieces. Mix the ajvar with the herb cream cheese and add a few herbs. Spread this mixture over the puff pastry. Then spread the vegetables on the puff pastry. Fold the individual squares into triangles or squares, like envelopes, and press the ends together firmly. Beat the egg and brush the vegetable parcels with it. Place both baking sheets in the oven for 15-20 minutes. The puff pastry parcels also taste delicious cold.