Recipe: Puff Pastry Bites

Recipe: Puff Pastry Bites

Vegan and gluten free!


I’ve always wanted to make some recipes using puff or phyllo pastry yet it’s hard to come by in Asia (especially if it’s gluten free and plant based too), but I finally found some!

These little bites turned out SO MUCH better than I expected. I used quality ingredients and lots of spices and herbs – and made a mess of it along the way, of course! I ended up making a few shapes just to experiment. This recipe is filled with fresh veggies and fermented, anti-inflammatory and adaptogenic goodness. You could use hard tofu, potatoes, green beans, peas or pine nuts instead.

Prep time: 20 min

Cooking time: 12–15 min


  • dried shiitake mushrooms
  • spinach
  • sprouted tempeh
  • frozen puff pastry
  • to flavour: coconut aminos, nutritional yeast, chopped garlic, pink salt, black pepper, lemon juice, ground turmeric, ground coriander, saffron oil (for colour)


  1. Heat oven to 180°C.
  2. Seep the mushrooms in hot water till soft, then remove the stems. Save the broth to use in another recipe.
  3. Quickly blanch a bunch of spinach (or use thawed frozen spinach).
  4. Crumble the tempeh (no pre-cooking needed).
  5. Dice everything into small pieces.
  6. In a large bowl, combine all the ingredients plus flavourings of your choice to create a sticky filling – the tempeh is the glue for this.
  7. Roll out the shop-bought puff pastry and cut into circles or triangles (you could use a Mason jar lid to help).
  8. Put some filling inside each pastry shape and wrap up nicely. Place on a baking tray.
  9. Bake for 12–15 min, or until golden brown.