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Indulge

Savory, Spicy & Sweet Puff Pastry Bites

Lactose-Free | Vegan

Makes 24 Bites

Prep Time: 20 minutes
Cook Time: 15 Minutes

What You’ll Need

  • 8 oz. vegan puff pastry sheet
  • 1 tin (24 ct.) mini muffin

Assorted fillings:

Spinach, Mushroom & Ched: Yields 8 bites

  • ½ cup baby spinach, finely chopped
  • 4 mushrooms, finely chopped
  • 1/3 cup Vevan Ched-Shred
  • 1 scallion, finely chopped
  • Salt & pepper, to taste
  • Optional add-ins: chopped Kalamata olives, crushed garlic

P’Jack & Tomato: Yields 8 bites

  • 8 cherry or grape tomatoes, sliced thinly
  • 1/3 cup Vevan P’Jack-Shred
  • 1 scallion, finely chopped
  • 1 Tbsp. finely chopped cilantro
  • Optional add-ins: chopped jalapeño

Caramelized Onion & Raspberry Preserves: Yields 8 bites

  • 1 small onion, finely chopped
  • 2 tsp. vegetable oil
  • 1/3 cup Vevan Mozza-Shred
  • 1 ½ Tbsp. raspberry preserves
  • Salt & pepper, to taste

Here’s How

  1. Preheat the oven to 400°F. Lightly grease a muffin tin.
  2. Divide the puff pastry sheet into 24 squares.
  3. Stretch each square out slightly if necessary to form a 2”x2” square.
  4. Press each square into a prepared mini muffin tin, letting the corners hang over the top of the tin.

Assorted fillings:

Spinach, Mushroom & Ched: Combine all ingredients in a medium bowl and spoon filling evenly into 8 of the pastry wells.

P’Jack & Tomato: Combine all ingredients in a medium bowl and spoon filling evenly into 8 of the pastry wells.

Mozza, Caramelized Onion & Raspberry Preserves:

  1. Heat oil in a medium saucepan over medium-high heat.
  2. Add onion and sauté for about 10 minutes until softened and caramelized.
  3. Remove from heat and allow to cool.
  4. Combine onion, Vevan Mozza-Shred and raspberry preserves in a medium size bowl.
  5. Spoon filling evenly into 8 of the pastry wells.

Bake all for 15 minutes until golden and puffed up. Serve warm. Enjoy!