These are the most scrumptious appetizer! You really can’t beat puff pastry can you? It might be a tad decadent for everyday consumption but around the holidays… bring it on! These delicious vegan puff pastry pockets are:
Filled with an easy spinach, mushroom, tofu “ricotta” mixture.
Basted in a slightly sweet maple butter for an extra festive touch.
Easy to prepare ahead and freeze until you’re ready to bake them.
Crispy, flaky, warm, and just so satisfying!
Make Ahead Vegan Puff Pastry Pockets
I love that these pastries can be prepared ahead of time and baked just before serving. I find it so helpful to have some make ahead friendly recipes around the holidays. This one, although tasty cold, is at it’s best when it’s served warm from the oven.
- The filling can be made in 10 – 15 minutes.
- Roll out your pastry, spoon in the filling, cover with the remaining pastry, crimp the edges, and freeze.
- Freeze the pastries for 30 minutes before baking OR after 30 minutes, transfer the pastries to a freezer safe bag or container with pieces of wax paper in between and freeze for longer.
If you’re in a rush, you can bake these pastries as soon as you finish compiling them. But, if you can place them in the freezer for 30 minutes it will give the butter a chance to firm up again which can make the pastries a little more crispy and flaky.
When you’re ready to bake your pastries:
- Preheat the oven to 400 degrees F.
- Remove the pastries from the freezer.
- Slice three parallel slits in the top pastry to allow steam to escape as they bake.
- Brush with melted butter and maple syrup.
- Sprinkle with sesame seeds.
- And bake for 20-35 minutes.
I like to check the pastries at the 20 minute mark, turn the pan, and baste the pastries with a bit more maple butter. Depending on your brand of pastry and how long these have been frozen, they make take 25-35 minutes to get nicely browned on top.
Spinach And Ricotta Filling
Fridge space also seems to be limited during the holidays so for extra convenience I love using frozen block spinach for this recipe. It quickly defrosts in the microwave or on the stovetop and is packaged small enough that it doesn’t take up much room in my tiny freezer.
- Simply saute the onion and garlic for a couple minutes.
- Add the mushrooms and cook until softened, about 5 minutes.
- Stir in the defrosted spinach (or use 2 cups fresh) and cook for another 2 minutes.
- Remove from the heat and combine with 1 cup tofu ricotta.
Our simple tofu ricotta recipe only takes 5 minutes so it can be made while you wait for the mushrooms to soften OR make it ahead of time!
Freezing Vegan Puff Pastry Pockets
Make the filling ahead and follow all the instructions for rolling out the pastry, slicing into 12 squares, spooning the filling onto 6 squares, and covering with the remaining pastry. Freeze. And resume the instructions when you’re ready to bake them!
Choosing Vegan Puff Pastry
Many brands of puff pastry do actually used plant based oils in place of butter. If you see a package that says “butter puff pastry” it likely contains actual butter so double check the ingredients. However, I can usually find popular brands in my local grocery store that are made with plant based oils.
I have used a larger and more artisanal square of puff pastry that I found at a specialty vegan market. Since that square was larger I was able to roll it out thin enough to make the 12 pieces needed for this recipe.
BUT “Tenderflake” is a popular brand here in Canada and the puff pastry tends to have 2 small squares in each box. I find that it works really well for this recipe and I use both squares.
Recipe Cost
Six of these spinach, mushroom, and tofu ricotta vegan puff pastry pockets cost us approximately: CAD $9.39 or $1.57 each.
Some ways we save with this decadent appetizer are:
- Using frozen block spinach instead of fresh.
- And making the 5 minute tofu ricotta from scratch.
A half batch of our tofu ricotta costs us approximately: $1.89. I always make the full batch because it’s so versatile and I always use the remainder in another recipe. And a full batch makes 500 g and costs us $3.77 vs. at least $6.99 for a 454g store-bought tub of ricotta (usually more for a plant based option).
Let me know in the comments below if you will be trying this scrumptious vegan puff pastry pocket recipe! And let me know if you like your pastry filled with something sweet or savoury!
I’m thinking I might have to sneak these Warm Cinnamon Apples inside a dessert pastry!
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The Most Delish Spinach & Ricotta Vegan Puff Pastry
- Total Time: 1 hour, 10 minutes
- Yield: 6 pastries 1x
- Diet: Vegan
Description
Delicious vegan puff pastry pockets filled with spinach, mushrooms, and a 5 minute tofu “ricotta”. Crispy, golden, flaky, & the perfect starter!
Ingredients
- ½ tbsp olive oil
- 2 cloves garlic, minced
- ½ white 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)
- 2 squares frozen puff pastry (thawed!)*
- 1 tsp sesame seeds
- 1 tbsp melted vegan butter
- ½ tbsp maple syrup
*Ingredients you need that are not part of our pantry and freezer tips.
Instructions
- Heat the oil over medium low heat and saute the onion and garlic with a sprinkle of salt and pepper for 2 minutes until fragrant.
- Add the mushrooms and cook for 5 minutes until softened.
- Season with salt and pepper again and add the spinach. Cook for an additional 2 minutes and remove the pan from the heat.
- Allow to cool while you make the “ricotta”. 1 cup or a ½ batch of our recipe is all you need for these 6 puff pastry pockets.
- Roll out the pastry on a lightly floured surface so you can get 12 equal squares. Slice the pastry into 12 squares, spoon heaping tablespoons of the filling in the centre of 6 squares. Working one at a time, dip your fingers in a bit of warm water and dampen the edge of the bottom pastry. Cover the filling with one of the remaining squares of pastry and seal the edges by crimping them with a fork (see process photos in the blogpost for a clear depiction).
- Freeze the pastries on a baking sheet for 30 minutes. If you need to bake these right away you can, but it is a great idea to let the butter firm up again in the freezer for a few minutes. If you would like to freeze these for longer, after the 30 minutes transfer the pastries to a freezer bag or container with wax or parchment paper between each.
- When you’re ready to bake the pastries, heat your oven to 400 degrees F. Remove the pastries from the freezer. Make 3 parallel slits in the top of each (if they have been frozen for a few days make sure you slice all the way through the top layer of pastry so the steam can escape as these bake). Brush the pastries with the melted butter and maple syrup. Sprinkle with sesame seeds.
- Bake for 20-35 minutes. I like to check them after 20 minutes, turn the pan, and baste with a bit more maple butter. If the pastries have not been in the freezer for long they may be done around 25 minutes. If they have spent longer in the freezer I find they can take closer to 35 minutes to get nicely browned. Cooking time may vary depending on your brand of pastry.
- Best served warm! Leftovers can be reheated in the oven at 400 degrees F for roughly 8 minutes. Watch them carefully so they don’t burn on top!
Notes
Approximate Cost: CAD $9.39 (1.57/serving) ($7.50 + $1.89 for half batch ricotta).
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: French
Gerry M
Ok. YUM. Make these! I’m so glad I made extra and froze them to have them again soon! Crazy good.
Kathryn Alexandre
That’s the best! Smart move making extra and freezing them! I hope you love them even more the second time!
Stephanie
This is absolutely delicious! Thank you for a recipe I will make often. The tofu ricotta is outstanding, and something I will keep on hand for toast. We had leftovers I was going to heat, but in a rush so we ate it cold. Delicious!!!
Kathryn Alexandre
haha amazing! I’m so glad to hear you loved it and even when it was cold! The ricotta will be great on toast. I love that idea. Thank you so much for trying it and letting me know!