Pepperidge Farm puff pastry sheets have always been handy. Yes, you can definitely make your own puff pastry dough, and that would be lovely, but I choose not to. This recipe only has 4-5 ingredients, and it is versatile. You can choose to use any meat or use paneer or tofu and make it vegetarian. Combining our Kandoo spicy barbecue marinade and the smokey sweet flavor of a popular barbecue sauce brand gives a little kick to these turnovers. I do not serve these turnovers with any sauce, and they are so flavorful, serve them as is.
I learned this recipe for Eggplant Caviar when I was in Paris. It was being served at restaurants, and food magazines featured the recipe. Although in France, they bake the eggplant, I choose to roast it. Roast for 3 minutes on each side (12 minutes total) on the gas stove.
It can be challenging to make a delicious vegetarian plant-based appetizer for your vegan and vegetarian friends. However, these sliders are easy to make and can be made on a student budget :) I love making these sliders, especially when I can serve these sliders with store-bought chutneys and a simple side salad.
This appetizer is quite popular within the Indian community. Some of us may enjoy making our own puff pastry sheet but I will leave that up to you. You can also make the pinwheels ahead of time and freeze it. Right before serving, you can thaw the frozen pinwheels for 30 minutes and bake. Serves 2 Ingredients 3 Tablespoons Rupen's Eggplant Chutney (Vangi) 1 Pepperidge Farm puff pastry sheet 1 1/2 cups fresh arugulaInstructions Thaw frozen puff pastry sheet in the refrigerator for a couple of hours. Remove from the refrigerator, open, and gently roll the sheet. Apply chutney all over the puff pastry sheet (only on the rolled side). Make sure that you leave an inch from the sides of...