Vegetable Parcels Wrapped in Puff Pastry

Boil the zucchini and carrots until tender. Once ready, remove from the water and set aside.

In a skillet, heat a little oil and sauté the chopped onion and garlic. When the onion becomes translucent, add the well-drained and chopped spinach, zucchini, and carrots.

Cook the ingredients for about 10 minutes over medium heat.

Remove the vegetable filling from the heat and season with salt and pepper to taste. Add the fresh cream, mix all the ingredients well, and let the filling cool.

Cut the puff pastry into squares. Place a spoonful of the cooled filling in the center of each square, then fold the pastry to form parcels, pressing in the center to seal.

Place the parcels on a baking tray greased lightly with oil, and brush the pastry with beaten egg.

Bake in a preheated oven at 180°C (350°F) until the pastry is golden brown.