There is nothing like puff pastry to create mouthwatering finger food. Here, I have filled these small puff pastry pockets with mushrooms, spices and soy mince. This mix is a classic of Italian cuisine, inspired by the nutty flavors of Autumn.
These pockets are a good entry plate for a more elaborate dinner (typically risotto) or tasty finger food for parties. One pastry roll will make 6 to 8 pockets.
- 12-14 white mushrooms
- 1/2 cup soy mince
- 1 tablespoon olive oil
- 1/2 teaspoon vegetable powder
- 2 garlic cloves
- Handful parsley
- Twist of black pepper
- 1 roll of vegan puff pastry
- 1/2 cup non-dairy mozzarella shreds
- Pinch of paprika
De-frost the puff pastry, at least 30 minutes before starting to cook. Rinse well the mushrooms and slice them thinly. Peel and slice the garlic. In a saucepan, pour a little olive oil and heat to low. Add the mushrooms, vegetable powder, parsley and black pepper. Let cook on a low heat until the mushrooms are soft and then stir in the soy mince. Let cook until the water of the mushrooms is almost completely absorbed by the mince (the mix should be moist). Finally, take off the heat and set aside to cool.
Cut the puff pastry into square or rectangular pieces, large enough to be folded around the filling. Pierce each piece of pastry with a fork. Place 1/2 tablespoon mushroom and soy mince at the center of the puff pastry. Add a few mozzarella shreds and join the four corners on top. Twist the top and pinch it to seal. Brush with olive oil and sprinkle with grounded paprika. Place the pocket on a baking sheet and repeat the process for each puff pastry piece.
Bake into the oven for 30 minutes (or until golden) at 350 degrees.
Set aside to cool for 15-20 minutes before serving. Warning: if you are tempted to bite into it when they are still warm, be careful, as the filling will still be hot!