Marsala Vegetable Puff Pastry Pockets with Sweet Sauce

Recipe Collection: Appetizer

Marsala Vegetable Puff Pastry Pockets with Sweet Sauce elevate your appetizer game with a mouthwatering blend of corn, mushrooms, and spinach, all enhanced by the rich notes of Marsala wine. Perfect for any occasion, they are gluten and egg-free, making them suitable for various dietary needs. The flaky pastry pairs beautifully with a sweet Marsala sauce, adding a unique twist to your meal.

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Overview

These elegant puff pastry purses are filled with a delightful mixture of seasoned corn, mushrooms, and spinach, all enhanced by the rich flavor of Marsala wine. Perfectly golden and flaky, these pastries are complemented by a sweet and savory Marsala sauce, making them an exquisite appetizer or side dish for any occasion.

Diet Type

Vegetarian

Allergies

Gluten, Egg

Cuisine

Fusion

Serving Size: 12

Cooking Time: 38 minutes

Ingredients

• 1 Sheet frozen puff pastry, thawed
• 2 Tablespoons (tbsp) olive oil
• 0.5 Teaspoons (tsp) shallots, minced
• 1 Cup frozen corn
• 1 Cup mushrooms, minced
• 0.25 Cup Holland House® Marsala Cooking Wine
• 0.5 Teaspoon (tsp) white pepper
• 0.5 Teaspoon (tsp) dried thyme
• 3 Cups spinach, torn
• 1 Large egg, beaten
• 1 Tablespoon (tbsp) olive oil
• 0.5 Teaspoon (tsp) shallots, minced
• 0.25 Cup celery, minced
• 1 Cup Holland House® Marsala Cooking Wine
• 3 Tablespoons (tbsp) brown sugar
• 1 Whole bay leaf
• 2 Teaspoons (tsp) cold water
• 2 Teaspoons (tsp) cornstarch

Steps

1. Preheat the oven to 400°F (200°C). On a lightly floured surface, unfold the thawed puff pastry and roll it into a 12-inch square. Cut into 12 (3-inch) squares.
2. Heat 2 tablespoons of olive oil in a sauté pan over high heat. Add minced shallots, corn, and minced mushrooms. Sauté for 1 minute. Stir in Marsala wine, white pepper, and dried thyme. Add torn spinach and sauté for an additional 30 seconds until wilted. Remove from heat.
3. Place 1 tablespoon of the filling in the center of each pastry square. Brush the edges of each square with beaten egg. Bring the four corners of each square together, pressing firmly to seal and twisting the top to form a purse shape. Place the purses on a baking sheet and brush the tops with beaten egg.
4. Bake in the preheated oven for 15 to 18 minutes, or until the pastry is golden brown.
5. In a sauté pan, heat 1 tablespoon of olive oil over high heat. Add minced shallots and minced celery, sautéing for 30 to 40 seconds until lightly browned. Add Marsala wine, brown sugar, and bay leaf. Reduce heat to medium. Mix cold water with cornstarch and add to the wine mixture. Simmer for 5 minutes until thickened. Remove the bay leaf before serving.
6. Serve the pastry purses warm, with the Marsala sauce on the side for dipping or drizzling.

Enjoy your homemade Marsala Vegetable Puff Pastry Pockets with Sweet Sauce!