Filled Puff Pastry Bag – Spicy & Sweet

5 from 7 votes
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Dinner
Cuisine European
Servings 2 people
Calories 42 kcal


  • 1 small Red Onion
  • 1 small Red peppers
  • 1 small Carrot
  • 1 Zucchini
  • 5 slices Cooked ham
  • 1 tbsp Brunch peppers
  • Oil for roasting
  • Vegeta spice
  • Pepper from the grinder
  • Chilli from the mill
  • 1 packet Puff pastry
  • Milk for brushing

Fill for the sweet pastries

  • Nutella
  • Currant jam



  • spicy or sweet? preferably both ... as a main course: savory filled puff pastry pockets - as a dessert: nutella corners and currant corners


  • Cut the onion into small cubes - grate the carrots - cut the ham, paprika and zucchini into small cubes

Vegetable filling

  • Roast the onion in hot oil then add and roast all the vegetables - finally add the ham cubes - add brunch and mix everything well - season with vegeta, green pepper and a touch of chilli and season again


  • Roll up the puff pastry and cut into squares of any size - first I sprinkled a little salt on the large square in the middle and pressed it into the dough with my palms, then spread the savory filling in the middle - the smaller pieces on the sides were mixed with sugar sprinkled and then filled with nutella or currant jam
  • Coat all edges with milk before folding - then close the particles - the edges are then pressed on well with the back of the brush - finally, coat all the particles again with milk on the outside
  • TIP: Because puff pastry particles like to pop open when baking, I cut a few strips for the large bag and closed it with them - so the filling is "locked and closed" and the bag stays nice ...
  • Bake at 180 degrees for approx. 15 - 20 minutes - decorate the plates with a little balsamic cream and coarse pepper


Serving: 100gCalories: 42kcalCarbohydrates: 2.9gProtein: 0.4gFat: 3.2g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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