Vegan Puff Pastry with Spinach Filling
Updated: Apr 22, 2021
Easy to make and a real party cracker!
Puff pastry pockets are the typical finger food at every party. But also as a snack or for a cozy movie night, these little pockets can be perfectly snacked away. Since most ready-made puff pastry is fortunately vegan by nature (vegetable oil is just cheaper than real butter), these little treats can be prepared in no time.
The filling is made of delicious spiced baby spinach, topped with my beloved vegan cheese sauce. Both are prepared as quickly as simple. So it's a real fast food! And the best: The spinach pockets taste both hot and cold ;)
For 8 pieces you need:
1 package vegan puff pastry
250g fresh baby spinach
1 small onion
1 clove of garlic
Salt, herb salt, pepper, chili flakes.
1/2 portion vegan cheese sauce
a little unsweetened soy milk for spreading
For the filling, peel the onion and garlic and cut both into fine cubes.
Wash the baby spinach and spin dry.
Heat some oil in a pan and sauté the onion and garlic until soft.
Then add the baby spinach and season everything with salt, herb salt, pepper and chili flakes.
Let the spinach steam with the lid closed until it has completely shrunk. Then set it aside to cool.
Prepare half the portion of the vegan cheese sauce recipe.
Preheat the oven to 392°F top- / bottom heat.
Lay out the puff pastry on a floured work surface.
Cut it first into 4 equal parts (cut once in half lengthwise and widthwise) and cut each of them again into 4 parts following the same principle. You will end up with 8 rectangles that are about 7 x 10 cm.
Now cover half of the rectangles first with the spinach and put some of the cheese sauce on top.
Brush the edges with a little soy milk and then place the uncovered rectangles on top of the filling. Press the edges down well.
Cut twice across each pocket and brush with soy milk.
Finally, put the spinach pockets in the oven for about 20 minutes.