Easy Baked Vegan Potato Puffs
Make these Easy Baked Vegan Potato Puffs with a potato filling for a quick and delicious party appetizer!
Equipment
- Baking Tray
- Potato Masher or fork
- Pastry Brush
- Pizza Cutter
Ingredients
- 1 sheet vegan puff pastry
- 1 large white potato boiled and mashed with a potato masher
- 1 cup fresh spinach water squeezed out, finely chopped
- ¼ to ⅓ block tofu water squeezed out, finely chopped
- ¼ to ⅓ cup white onions diced
- salt, pepper, and any other spices
- vegan butter to brush the pastries with
Instructions
- On a clean work surface, follow the instructions for rolling out the pastry as given on the box.
- Once an entire rectangle is rolled out, use a pizza cutter to make 12 even sections, as shown in the post photos above.
- In a large bowl, mix together the ingredients for the filling using a fork. Start with the ¼ cup of tofu and onions, and add more as desired after tasting the final filling.
- Once all the filling ingredients are incorporated, take 12 even portions of the mixture and place on each pastry section.
- Take the four corners of each pastry and fold them up (see the picture of the finished product).
- Brush butter on top of each pastry using a pastry brush.
- Place each puff pastry on a baking sheet lined with parchment paper (or well-greased).
- Follow the instructions on the pastry box for how long to bake them.
- They will be very soft when you remove them from the oven, so let them cool down before eating.
- Enjoy!
Notes
-
Storage
- Store in an airtight container in the refrigerator for up to two days. For best results, use an air fryer to heat them back up.
- Calories are calculated with a quarter block of tofu and an approximation of 2 tbsp oil used in total for brushing the pastries.