- 1 package of puff pastry (about 1 lb)
- 1 large egg
- 2 Tablespoons unsalted butter
- 1.5 Cups shredded carrots
- 8 baby asparagus spears
- 1 yellow onion
- 1 yellow pepper
- 1 Tablespoon chopped chives
- 1 Tablespoon fresh thyme leaves
- Kosher salt, to taste
- Freshly ground pepper, to taste
Preheat oven to 400 degrees F.
Defrost the puff pastry.
Peel the onion and chop it, as well as the asparagus spears, into small pieces.
Dice the yellow pepper into small pieces.
Place the unsalted butter in a medium-sized skillet over medium heat.
Add the onions and cook until almost transparent.
Add the asparagus, shredded carrots and yellow pepper and cook, stirring frequently for about 10 minutes until the vegetables start to soften but are still crisp.
Mix in the chopped fresh chives and fresh thyme.
Season the vegetable mixture to taste with kosher salt and freshly ground black pepper.
Line two baking sheets with parchment paper.
Roll out defrosted puff pastry.
Place the rabbit shape on top of the puff pastry and use a sharp knife to cut around the shape to create a rabbit-shaped piece of puff pastry.
Repeat 7 more times.
In a small separate bowl, beat the egg with a fork or small whisk.
Use a pastry brush to coat the edges of half of the puff pastry rabbits with the egg.
Divide the cooked vegetable mixture up between the egg-brushed puff pastries.
Working with one piece at a time, place a non-brushed puff pastry over the vegetables and use your fingers to firmly and carefully seal the edges of the two pastries together.
Roll the puff pastry scraps into small and larger balls, one each for each puff pastry rabbit.
Place a smaller ball on each rabbit for the eye and a larger one where the tail should be.
Transfer the puff pastry rabbits to the parchment paper-lined baking sheet.
Brush the rabbits with the leftover egg.
Bake for 20 minutes or until golden brown.
Remove from the oven, transferring the rabbits to a rack to cool for 15 minutes.