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Horseradish and Vegetable Pastry Puffs

The combination of spicy, flavorful filling with flaky puffed crust will leave your mouth watering and your guests asking for more.

Prep Time

45 minutes

Cook Time

20 minutes




1 box frozen Puff pastry sheets, thawed according to package directions

1/2 cup Onion, finely chopped

1/2 cup Carrots, finely chopped

1/2 cup Tomato, finely chopped

1/2 cup Green peas

1 cup Tulkoff’s Extra Bold Horseradish Sauce

8 oz Sour cream

8 oz Sharp cheddar cheese, shredded


Preheat oven to 400°.

Roll each puff pastry sheet into a 12 x 8 rectangle. Cut each rectangle into 24 squares, about 2 inches each. Press the squares into mini muffin pans.

Combine the remaining ingredients in a medium-sized bowl.

Generously fill pastry shells with the mixture. Bake for 20 minutes or until golden brown and puffed; serve warm.