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Vegetable Medley in Pastry Cups

Servings: 6 (2 cups per person)

  • 2 (6 count) package frozen puff pastry cups
  • 1 tablespoon vegetable oil
  • 1/2 yellow onion; chopped
  • 1 (10.5 oz) can cream of celery soup (do not dilute)
  • 1 (15 oz) can Sensibly Seasoned Glory Foods Tomato, Okra and Corn; drained well
  • 3/4 cup (from a 15 oz can) Glory Foods Seasoned Medium Green Lima Beans
  • Grated Parmesan cheese
  • Dried or fresh parsley
  • Thinly sliced red jalapeño peppers (optional)


  1. Bake pastry cups according to box directions.
  2. In a small skillet, heat oil and saute onion for 2 minutes.
  3. Stir in condensed soup and when well mixed with the onions, stir in vegetables.
  4. Simmer on low, stirring occasionally, for 5 minutes until heated through.
  5. Divide mixture between the 12 pastry cups and sprinkle with Parmesan cheese and dried parsley.
  6. Top with a jalapeño slice, if desired.

Yield: 6 servings (2 cups per person)
Prep time: 5 minutes
Bake / Cook time: 25 minutes
Recipe by: Michaela Rosenthal