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Baked puff pastry filled with vegetables
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Vegetable puff pastry basket (85 g) has 242 calories. That works out to 285 calories per 100 g. It contains 24.1 g of carbs, 4.3 g of protein, 14.5 g of fat and 2 g of fiber. Its 13.6 µg of Selenium covers 25% of the Daily Value. Its glycemic index is 55 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 piece (medium) · 85 g
242
KCAL / 85G
Carbs
24.1g
· 9% DV
Protein
4.3g
· 9% DV
Fat
14.5g
· 19% DV
Fiber
2g
· 7% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 39% · Protein 7% · Fat 54%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 242 kcal | |
| Total fat | 14.5 g | 19% |
| Saturated fat | 4.34 g | 22% |
| Trans fat | 0.13 g | |
| Sodium | 332 mg | 14% |
| Total carbohydrate | 24.1 g | 9% |
| Fiber | 2 g | 7% |
| Protein | 4.3 g | 9% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 85 g | 242 kcal |
| 1 piece (mini) | 45 g | 128 kcal |
| 1 piece (small) | 65 g | 185 kcal |
| 100 g | 100 g | 285 kcal |
| 1 piece (large) | 120 g | 342 kcal |
| 1 piece (jumbo) | 160 g | 456 kcal |
| 2 piece (double) | 170 g | 485 kcal |
| 3 piece (triple) | 255 g | 727 kcal |
Calculated from 285 calories per 100 g.
To make a vegetable puff pastry basket, press pastry into a muffin tin or small ovenproof moulds, shape the rims, and fill with cooked vegetables. Let the filling cool first so its steam and moisture do not make the pastry soggy.
Mushrooms, spinach, peppers, zucchini, and peas all work well in a vegetable puff pastry basket. Cook watery vegetables until their liquid evaporates, and cut the pieces small enough to fit neatly without overfilling the pastry.
A vegetable puff pastry basket usually turns soggy when the filling is wet or added while hot. Cook the vegetables until excess liquid evaporates, cool the filling, and bake the baskets until the pastry is fully puffed and browned.
Yes, you can cook the vegetable filling for vegetable puff pastry baskets ahead and refrigerate it. Assemble and bake the baskets closer to serving time, because filling the raw pastry too early gives moisture time to soften it.
Keep a vegetable puff pastry basket in shape by chilling the pastry briefly after forming it and avoiding an overly heavy filling. Press the pastry gently into the mould, leave a clear rim, and avoid stretching it as you shape it.
Store leftover vegetable puff pastry baskets in a covered container in the refrigerator once they have cooled. The pastry gradually softens as it absorbs moisture from the filling, so eat them within a few days and reheat them in an oven.
Reheat a vegetable puff pastry basket in an oven or air fryer to bring back some of its crispness. A microwave heats it quickly but tends to soften the pastry, so use one only when texture is less important.
Yes, baked vegetable puff pastry baskets can be frozen, though the pastry may be less crisp after thawing. Cool them completely, wrap them well, and reheat from thawed in an oven; freezing the filling separately is another option.
Serve a vegetable puff pastry basket with a green salad, a light soup, or a tangy yogurt dip. These fresh accompaniments balance the rich, flaky pastry and make the baskets work as either a starter or part of a light meal.
Yes, store-bought puff pastry is a convenient choice for a vegetable puff pastry basket. Thaw it as directed while keeping it cool, then cut and shape it before it becomes soft; warm pastry is harder to handle and may bake less evenly.
Vitamins
B1
0.25mg · 21% DV
B3
2.04mg · 13% DV
Vitamin K
15.3µg · 13% DV
Folate
44.2µg · 11% DV
Minerals
Selenium
14µg · 25% DV
Sodium
332mg · 14% DV
Manganese
0.32mg · 14% DV
Copper
0.1mg · 11% DV
Potassium ⭐
143mg · 4% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 242 calories in 1 piece (medium) (85 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
A vegetable puff pastry basket is a savoury baked pastry shaped like a small basket and filled with vegetables. The filling varies by recipe, making it an easy way to use vegetables you have on hand. Its crisp, flaky pastry contrasts with a softer, moist centre, and it is usually served warm.
It works as a snack, a light lunch or a brunch dish; pair it with tea or coffee, or serve it alongside soup or a fresh salad. The pastry makes it relatively energy-dense, while the vegetables add some fibre and the dish provides modest protein. For a lighter meal, choose a smaller piece and add plenty of salad.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
4.34g
MONOUNSATURATED
6.12g
POLYUNSATURATED
3.06g
Omega 6:3 ratio 28.9:1
Above the ideal 4:1 (28.9:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.