I've mentioned making these pies in the past, and I love them so much, I wanted to talk about it again. I've made a few now and figured out some tricks. You can find a recipe anywhere online or Pinterest, so I'm not giving you one of those, instead, I'm giving you some tips on making it easier.
And tastier! This time, I chopped, seasoned (rosemary garlic and sea salt) and sautéed mushrooms to whip into cream cheese to line the puff pastry.
Before, I've cut the veggies by hand. Now, I am the proud owner of a mandolin, a wondrous, magical slicer that makes all of the pieces the same thickness!
Even though the pieces are easier to use when cut the same size, there can still be some issues with rolling them up. It helps to put a handful of veggies at a time into a bowl of water and microwave them. But, my son and his family think that microwaves kill all nutrients in foods.
I do NOT believe that, but when I cook for them, I don't use one.
A slightly softened strip of beet or carrot curls better than a hard one. So, steaming the strips can help, in a microwave if you aren't afraid of them, or in a pan on the stove if you have to.
Just remember not to fully cook them, just soften them enough to bend without breaking.
Even with the veggies steamed, the spirals don't always twirl into place perfectly. Another tip I learned is to roll them, stick them down into the cream cheese "glue", then if needed, fill the center with a tiny roll after you get them in place. It's pretty easy to slide a little curl down into the center.
I also add small curls to fill gaps between the bigger rolls.
Spritz with oil and sprinkle more seasoning over the top and bake until the crust is browned.
I used yellow and green squashes, rainbow carrots, and golden beets, in no particular order. Eggplant gets too mushy, and red beets dye the whole thing.
All of these kept their colors and baked up nicely.