Wednesday, March 8, 2017
Did you know that Puff Pastry does not have any animal products in it? There are a few foods that are vegan by chance and this happens to be one of them. I found the information on several other sites but this link will show you the specs so you can see for yourself. Partridge Farm Puff Pastry
We don't eat a lot of puff pastry in our home because we do strive to eat more whole foods than processed food, but let's get real. I go to school full time, hubby works full time, and we simply don't have a lot of time to prepare long and laborious meals. This is a quick meal on those extra busy family days.
I make this veggie mix that we often eat on grilled sandwiches or separately as a salad. You can find the recipe at this link http://www.simply-gourmet.com/2011/07/14-veggie-melts-oh-my.html.
Basically I have combined onion, cauliflower, carrots, and celery along with salt, pepper, and your favorite mayonnaise. I am currently in love with Wildwood Aioli which is egg free!
These two items, the puff pastry and the veggie melt mix, happened because I had both of them on hand and the stove was already preheated from baking something else.
I adjusted the heat to 450 degrees to accommodate the Puff Pastry temperature requirements. I had a bit of fun experimenting with different shapes and styles. I wasn't sure which way would work best. In the end, I went with the smaller hand held size and kept all of the veggie mix inside. I took my fork and stabbed a few holes to let the steam out as they cooked. You can see from the photo below that the cheese oozed out on a few but each bite still felt cheesy to me.
I will tell you that one recipe of the Veggie Melt mixture will make more than one box of Puff Pastry can handle. I would recommend halving the cauliflower mixture.
To prepare the Puff Pastry I let it sit out on the table for 40 minutes to thaw. I opened each piece and cut them into thirds and then cut those pieces in half. Each sheet of Puff Pastry gave me six pieces to fill.
The Veggie Melt recipe did not have cheese in the recipe. I added a cup of cheese (vegan, cheddar, jack, etc...) and grated a little bit more to add inside each pastry pocket.
Holding the puff pastry in my hand, I gently put a spoonful of filling a bit more cheese, and folded it in half. This can be messy! Seal the edges and take a fork to cross the edges too. This secures them nicely. Stab a few holes in the top of each one. Add to the cookie sheet. Bake until golden brown. I baked them for 20 minutes, rotated them and added 10 more minutes. (Honestly I think my oven needs to be looked at.)
The pockets came out perfect and we gobbled them up! They reheated really well the next day too.