Description
Delicious vegan puff pastry pockets filled with a savory blend of sautéed spinach, mushrooms, and tofu ricotta. These golden, flaky pastries are perfect as a starter or light meal, combining tender vegetables with creamy, flavorful filling wrapped in crisp puff pastry. Easily made ahead and perfect for warming up anytime!
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 our recipe)
Pastry & Topping
- 2 squares frozen puff pastry (thawed)
- 1 tsp sesame seeds
- 1 tbsp melted vegan butter
- ½ tbsp maple syrup
Instructions
- Sauté aromatics: Heat the olive oil over medium-low heat and add the diced onion and minced garlic along with a sprinkle of salt and pepper. Cook for about 2 minutes until fragrant and softened.
- Cook mushrooms: Add the chopped cremini mushrooms to the pan and continue cooking for 5 minutes until they soften and release their moisture.
- Add spinach and season: Season again with salt and pepper, add the spinach, and cook for an additional 2 minutes. Then remove the pan from the heat and let the vegetable mixture cool.
- Prepare tofu ricotta: While the filling cools, prepare 1 cup (half batch) of tofu ricotta according to your favorite recipe or use a prepared version for filling these 6 pastries.
- Roll and cut pastry: Roll out the thawed puff pastry on a lightly floured surface to create 12 equal squares. Use a knife or pastry cutter to slice the pastry into 12 squares total.
- Assemble pockets: Spoon heaping tablespoons of the cooled filling mixture and tofu ricotta onto the center of 6 squares. Moisten the edges of these squares with warm water, then cover each with one of the remaining pastry squares. Seal edges by crimping with a fork to secure the filling inside.
- Freeze pastries: Place the assembled pastries on a baking sheet and freeze for 30 minutes to firm up the butter and make handling easier. For longer storage, transfer to a freezer bag or container with parchment or wax paper between each pastry after freezing.
- Prepare to bake: Preheat the oven to 400°F (200°C). Remove pastries from the freezer. Using a sharp knife, make 3 parallel slits on top of each pastry to allow steam to escape during baking—cut all the way through if frozen for several days.
- Brush and season: Mix melted vegan butter and maple syrup together and brush this mixture over the tops of the pastries. Sprinkle sesame seeds evenly on top.
- Bake: Bake for 20-35 minutes, checking at 20 minutes. Rotate the baking sheet and baste with additional maple butter if desired. Bake until pastries are golden brown and puffed. Timing varies depending on freezing time and puff pastry brand.
- Serve and store: Serve warm for best flavor and texture. Reheat leftovers in the oven at 400°F for about 8 minutes, watching closely to avoid burning.
Notes
- These puff pastry pockets are vegan, golden, and flaky—perfect as an appetizer or light meal.
- Freezing before baking helps solidify the butter in the pastry for a crispier bake.
- Use fresh or frozen spinach according to convenience; just ensure it’s well-drained to avoid soggy pockets.
- Adjust baking time according to your oven and puff pastry brand.
- The tofu ricotta filling can be made ahead, too, for easy assembly.
Nutrition
- Serving Size: 1 pastry
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 250 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 0 mg
