8 pastry sheets
Seasonal vegetables
Vegetables I used (yields filling for 8 candies):
3 carrots
1 fennel bulb
2 turnips
2 tomatoes
2 small zucchini
Kikkoman wok sauce
Olive oil
A few sprigs of chives
With years of perfecting veggie-forward recipes, here's my foolproof method for these crispy delights. Start by thoroughly washing and peeling the vegetables, then dice them into small cubes. In a wok or large skillet, heat a drizzle of olive oil over medium heat.
Add the vegetables—feel free to swap in your favorite seasonal picks. Stir in 2 tablespoons of Kikkoman wok sauce and cook until the released moisture evaporates, concentrating the flavors. No extra salt needed; the sauce seasons perfectly.
Let the mixture cool slightly for easier handling.
Preheat your oven to 190°C (375°F) and line a baking sheet with parchment paper. For each candy: Fold one side of a pastry sheet toward the center to reinforce it and simplify assembly—work quickly as the sheets soften fast. Spoon 2 tablespoons of veggies onto the folded section, roll tightly, and tie the ends with a chive sprig.
Arrange on the baking sheet, drizzle lightly with olive oil, and bake for 10 minutes until golden and crisp. Serve immediately—these crowd-pleasers vanish fast!
