Who wouldn't want the combination of puff pastry and creamy spinach & mushroom - 12 of these pasties lasted about 10 minutes in our offices!
Vegan puff pastry? Surely Greggs-type food is a total no-go for a vegan. Thankfully, not. Now, you may have to make your own puff pastry (Who me? I can't cook!) but never fear! We have made it easy for you. Follow Vegan Dad's easy Vegan Puff Pastry recipe and you're good to go!
Prep Time: 30 minutes
Cooking Time: 15 minutes hob and 15 minutes baking
Serves: 12 pasties
Cooking Temp: 160C
1/2 portion of Vegan Puff Pastry
1/4 red onion - diced
1 clove garlic - crushed
1/2 punnet button mushrooms - diced
1 bag baby spinach (100g) - chopped
4 tablespoon Alpro Single Soya Cream
Salt & Pepper to taste
Olive oil for frying
In a frying pan, saute onions and garlic
Add diced mushrooms and soya cream. Cook for approximately 4 minutes.
Add baby spinach and stir, ensuring all spinach is coated in cream. Allow to simmer for 3 minutes.
Add salt and pepper and remove from heat. Allow to cool.
While the mixture cools...
Roll out puff pastry on a clean and very well floured work surface. Using short sharp strokes, roll out until the pastry is about 3 cm thick.
Cut pastry using a cookie cutter (or wine glass, or basically anything round and with a diameter of approx 15cm)
Place teaspoon amounts of filling in to one half of the puff pastry circle. Make sure you leave about a 1/2 inch border of pastry on the edge.
Brush edges with cold water and fold empty side of the pastry circle over the filling side.
Seal edges with a fork.
Place on baking tray and lightly brush case tops with soya milk.
Bake for 15 minutes or until the pastry puffs and goes golden. Remove and place on cooling tray.