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