Everyone loved these puff pastry pockets at my birthday party, just like the mini falafel burgers. They’re both hearty and tangy, and you can eat both, stuffed puff pastry & burgers, with your hands. That’s why they’re great for any party like New Year’s Eve which is just around the corner. Just as all the other vegan finger food ideas which I listed in this post, these are also convenient for picnics or a quick and easy dinner.
- 1 onion, finely diced
- 7 oz spinach, frozen (200 g)
- 1/2 block firm tofu (150 g)
- 1-2 tbsp tamari/ soy sauce
- 5 tsp soy flour (alternatively: plant milk)
- 1 puff pastry dough (vegan labeled) (275 g)
- 10-12 tsp pesto (vegan labeled or homemade) (60 g)
- 4 tbsp sun dried tomatoes, finely diced (50 g)
- 1 tbsp pine nuts (20 g)
- (black) sesame seeds
Lightly braise onion in a pan with some frying oil. Add spinach and stew for a few minutes over low heat, stirring occasionally. Put aside.
Cut tofu in half and then into about 1 inch slices. Sauté in a pan, then deglaze with tamari/ soy sauce. Put aside.
Mix together soy flour with a little water until you end up with a spreadable paste.
Preheat oven to 200° C (400° F).
Roll out puff pastry and cut into squares. Spread about 1 tsp pesto onto each square, leaving about half an inch from the edges. Spread some spinach onto the middle of each square, followed by a slice of tofu, dried tomatoes and pine nuts.
Using a pastry brush, brush along around each square with the soy flour water mixture. Fold sqaures into triangles and press firmly down (using a fork) to seal pockets.
Brush each pocket with the soy flour water mixture (or just plant milk) and sprinkle some sesame seeds on top.
Bake for 15-20 minutes until golden brown.
I hope you love this recipe – please let me know in the comment section below! If you make these puff pastry pockets, make sure to take a photo and share it on my Facebook page or on Instagram, using the hashtag #minamadefood. Oh and don’t forget to tag me (@thisisminamade) so that I can see your creations!