Description
Delicious vegan puff pastry pockets filled with sautéed spinach, mushrooms, and a creamy tofu ricotta. These crispy, golden, and flaky pastries are perfect as a savory starter or snack and can be made ahead and frozen for convenience.
Ingredients
Scale
Filling
- ½ tbsp olive oil
- 2 cloves garlic, minced
- ½ yellow onion, diced
- 110 g cremini mushrooms, roughly chopped (1 ¼ cup, or mushrooms of choice)
- 1 block frozen cooked spinach (or roughly 2 cups fresh)
- ¼ tsp salt
- ⅛ tsp black pepper
- 1 cup tofu ricotta (half batch of tofu ricotta recipe)
Puff Pastry
- 2 squares frozen puff pastry (thawed)
- 1 tbsp melted vegan butter
- ½ tbsp maple syrup
- 1 tsp sesame seeds
Instructions
- Sauté Aromatics and Vegetables: Heat the olive oil over medium-low heat in a pan. Add the diced onion and minced garlic along with a sprinkle of salt and pepper. Cook for 2 minutes until fragrant and softened.
- Add Mushrooms: Stir in the chopped cremini mushrooms and continue cooking for 5 minutes until they soften and release their moisture. Season again with salt and pepper for balanced flavor.
- Add Spinach: Mix in the frozen cooked spinach or fresh spinach and cook for an additional 2 minutes. Remove the pan from heat and allow the vegetable filling to cool while preparing the ricotta.
- Prepare Puff Pastry Squares: On a lightly floured surface, roll out the thawed puff pastry sheets evenly and cut into 12 equal squares.
- Fill and Seal Pastry Pockets: Place heaping tablespoons of the cooled spinach and mushroom filling onto the center of 6 squares. Dampen the edges of these squares with warm water using your fingers. Cover each with one of the remaining 6 pastry squares and press edges firmly. Crimp edges with a fork to seal well.
- Freeze Pastries: Arrange the puff pastry pockets on a baking sheet and freeze for 30 minutes to firm up. For longer storage, transfer them to a freezer bag or container separated by parchment paper after initial freezing.
- Prepare for Baking: Preheat your oven to 400°F (200°C). Remove the pastries from the freezer and make 3 parallel slits on top of each to allow steam to escape during baking. Brush tops with melted vegan butter and maple syrup mixture, then sprinkle with sesame seeds.
- Bake Pastries: Bake for 20-35 minutes, starting to check at 20 minutes. Turn the baking sheet and baste pastries again with maple butter if desired. Bake until they are golden brown and flaky; cooking time depends on whether pastries were frozen or fresh and puff pastry brand.
- Serve and Reheat: Best served warm. Leftover pockets can be reheated in a 400°F oven for approximately 8 minutes, watching carefully to prevent burning.
Notes
- These pockets make a perfect vegan appetizer or snack, featuring a creamy tofu ricotta that mimics traditional cheese flavors.
- Using frozen puff pastry works well but always ensure it is fully thawed before cutting for best results.
- Freezing the assembled pockets before baking helps maintain their shape and flakiness.
- Adjust baking time depending on your oven and puff pastry brand to achieve optimal golden crispness.
Nutrition
- Serving Size: 1 pastry (approx. 110g)
- Calories: 230 kcal
- Sugar: 3 g
- Sodium: 210 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 0 mg
