Carrots in a Blanket

Disclaimer: recipe modified from vegansandra.com for review purposes.

Makes 24.

Ingredients:

• 12 medium carrots
• 17-1/3 oz / 500 g frozen vegan puff pastry
• handful of fresh dill
• salt and pepper to taste
• oil for frying

Directions:

Thaw puff pastry in fridge in fridge at least a couple of hours before baking.

Wash the carrots, cut them in half and boil them until soft. Drain and let them cool.

Preheat oven to 430 F

Peel boiled carrots and cook them on a pan in hot oil (not deep-frying, just regular pan-frying) until golden brown. Add some pink Himalayan salt and pepper to taste.

Fry them in as many batches as you see fit. Usually about 2 does the trick.

Mix the carrots with chopped fresh dill.

Roll out the puff pastry on a floured surface. Cut out 24 squares and roll a carrot into every square.

Cover the baking tray with a parchment paper and put the carrot blankets on it.

Bake for 15 minutes at 430 F.

As always, ENJOY!

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