---
title: "\"Garden\" Bites Recipe | Pastry1 Magazine"
description: Seasonal veggie puff pastry bites with fresh herb sauce and crunchy pumpkin seed granola by Chef Stéphane Bisson.
---

[Magazine ](https://www.parisgourmet.com/magazine)

# ["Garden" Bites Recipe | Pastry1 Magazine](https://www.parisgourmet.com/magazine/garden-bites-recipe)

 Written by [Charlotte Brown](https://www.parisgourmet.com/magazine/author/charlotte-brown) | May 21, 2025 9:37:01 PM

*BY STÉPHANE BISSON*

 

For 10 square puff pastry bites (10 x 10 cm)*  
*

 

CHEF'S TIP: Enjoy with a touch of vinaigrette.

## SEASONAL VEGETABLES

INGREDIENTS:

300 g carrots  
10 turnips  
Honey as required  
The zest of a lemon  
10 green asparagus spears  
120 g fresh peas  
Olive oil as required  
Salt and pepper as required

PROCESS:

 

Peel the vegetables. Dice the 300 g carrots and sauté in olive oil, season with salt and pepper. Cover with water and cook over a low heat, making sure the cubes stay intact. Remove and store.  
Dice the turnips and sauté in olive oil and a little honey. Season with salt and pepper. Cover with water and cook over a low heat, making sure the cubes stay intact, finish with lemon zest and store.  
Plunge green asparagus, halved, into simmering salted water and cook. Plunge into iced water and store on kitchen roll. Plunge fresh peas into simmering salted water and cook. Plunge into iced water and store on kitchen roll.

 

## PUMPKIN SEED GRANOLA

INGREDIENTS:

250 g organic pumpkin seeds  
1 teaspoon honey  
20 g olive oil  
Salt and pepper as required

 

PROCESS:

 

Combine all ingredients.  
Spread out on a baking mat and place in the oven at 160°C for 12 to 15 minutes.  
Cool and store in a jar away from moisture.

 

## FRESH HERB SAUCE

INGREDIENTS:

30 g tarragon  
30 g basil  
10 g dill  
10 mint leaves  
20 g flat-leaf parsley  
390 g feta cheese  
100 g mascarpone  
280 g water  
1 heaped teaspoon psyllium (fiber)

PROCESS:

Peel the herbs, previously rinsed in water. Using a small food processor, finely chop the herbs to make a base for the herb purée. Mix the feta, mascarpone and water using a hand blender Add the herb puree and psyllium. Blend again and store in a cool place to allow the sauce to set.

 

## SAUCE FILLING

INGREDIENTS:

400 g turnip cubes  
180 g carrot cubes  
100 g peas  
610 g herb sauce  
Salt and pepper as required

PROCESS:

Gently combine all ingredients. Fill the freshly baked puff pastry bites. Using the remaining sauce, fill a piping bag fitted with a round nozzle. Top the filling with a scoop of sauce, place two pieces of asparagus on top and decorate with the remaining vegetables. Sprinkle with the pumpkin granola, then place the pastry lid on the side.

 

#### Stéphane Bisson

With parents who were bakers, Stéphane Bisson naturally trained as a baker and pastry chef before specializing in chocolate. Starting out as a trainer, he hadn't really considered taking over a boutique until he received an interesting offer. Nature de Cacao opened its doors in 2007. The range has expanded over the years to include a range of pastry, chocolate and delicatessen products.

[View full post](https://www.parisgourmet.com/magazine/garden-bites-recipe)

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