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
- 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)
- Heat oven to 180°C.
- Seep the mushrooms in hot water till soft, then remove the stems. Save the broth to use in another recipe.
- Quickly blanch a bunch of spinach (or use thawed frozen spinach).
- Crumble the tempeh (no pre-cooking needed).
- Dice everything into small pieces.
- 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.
- Roll out the shop-bought puff pastry and cut into circles or triangles (you could use a Mason jar lid to help).
- Put some filling inside each pastry shape and wrap up nicely. Place on a baking tray.
- Bake for 12–15 min, or until golden brown.