Filled pastries are very popular and perfect when you’re short on time as they’re really easy and quick to prepare. Great for parties or afternoon snacks but you can add some salad to the side and serve them as a meal. Expect them to disappear fast!
- 2 sheets of frozen puff pastry
- 2 chubs of Plantcraft pâté
- 1/2 cup pumpkin puree
- Pumpkin spice
- Vegan cheese, grated
Preheat oven to 350 degrees (or 180 C) and line a baking tray with baking paper. To make your pumpkin puree, peel and chop pumpkin and cook until tender. Drain the water, mash the pumpkin with a fork and flavor it with pumpkin spice.
Thaw the puff pastry sheets on room temperature and cut each into 4 equal size squares. Scoop a tablespoon of pâté, pumpkin puree and grated cheese in the middle of each square. Fold the pastry, pinch and seal the edges with a fork. Brush them with plant milk. Place them on the baking tray and bake them for about 20 minutes or until they have a nice golden brown color.