Carrots en Croûte

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This filling appetizer stars curry-and honey-roasted carrots wrapped in flaky puff pastry. For best results, look for carrots that are 5 to 6 inches in length. Pre-roasting carrots with curry and thyme balances their natural sweetness with rich, savory flavor, making them a satisfying stand-in for sausages.

Carrots en Croute
Photo: Photo by Victor Protasio / Food Styling by Rishon Hanners / Prop Styling by Claire Spollen
Active Time:
40 mins
Total Time:
1 hrs 40 mins
Yield:
8 to 10

Ingredients

  • 3 tablespoons extra-virgin olive oil

  • 1 tablespoon honey

  • 1 tablespoon curry powder, plus more for sprinkling

  • 1 teaspoon chopped fresh thyme

  • 12 small to medium carrots, trimmed

  • Flaky sea salt, to taste

  • Black pepper, to taste

  • 1 (8-ounce) frozen puff pastry sheet, thawed

  • All-purpose flour, for work surface

  • 1 large egg

  • 1 teaspoon water

  • 3 tablespoons sour cream, plus more for serving

Directions

  1. Preheat oven to 375°F. Whisk together oil, honey, curry powder, and thyme in a small bowl. Toss with carrots on a rimmed baking sheet; season generously with salt and pepper. Roast in preheated oven until just tender, 20 to 25 minutes. Let cool completely, about 15 minutes.

  2. Roll out puff pastry sheet on a lightly floured work surface into a 12- x 9-inch rectangle. Cut into 12 small rectangles. If pastry feels sticky, place on a baking sheet, and refrigerate 10 minutes.

  3. Arrange pastry rectangles on a clean work surface. Whisk together egg and 1 teaspoon water in a bowl. Brush one short edge of each rectangle with egg mixture. Brush remaining surface of rectangles evenly with sour cream (about 3/4 teaspoon per rectangle). Place 1 carrot lengthwise on each rectangle on opposite side of egg mixture. Roll to enclose carrot in pastry; press edges to seal. Arrange wrapped carrots, seam sides down, on a baking sheet. Freeze until firm, about 10 minutes.

  4. Transfer wrapped carrots to a parchment paper–lined baking sheet. Cut a few shallow vents in top of each pastry. Brush with remaining egg mixture; sprinkle with additional curry powder, salt, and pepper to taste.

  5. Bake at 375°F until pastry is golden and puffed, about 25 minutes. Transfer to a wire rack; let cool slightly, about 5 minutes. Serve with additional sour cream.

Make Ahead

Carrots can be prepared through step 4 and refrigerated overnight.

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