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These spinach and caramelised onion puff pastries are incredibly easy to make! A creamy filling stuffed between a crunchy, flaky pastry… GIMME!
What you’ll need to make Caramelised Onion and Spinach Puff Pastries:
- store-bought puff pastry (double-check its vegan!)
- onions
- thyme
- garlic
- salt
- black pepper
- chilli flakes
- maple syrup
- nutmeg
- nutritional yeast
- olive oil
What is nutritional yeast?
Nutritional yeast is a healthy alternative to vegan cheese, ok you’re probably thinking I’ve gone crazy lol. But it really does make any dish you make taste and smell cheesy. When I first went vegan nutritional yeast really helped curve my cheese cravings! Nutritional yeast tastes incredibly similar to cheese, that why us vegans call it ‘gold dust’. Oh and did I mention nutritional yeast contains protein, B vitamins and trace minerals?!
How to make Caramelised Onion and Spinach Puff Pastries:
- Heat oil in a pan over low-medium heat. Add your onions and cook until your onions are nice and caramelised. Make sure to stir frequently to prevent burning
- Add in your garlic, thyme, chilli flakes and salt. Cook for just under 1 minute.
- Add in your chopped spinach (don’t mix) and cover your pan with a lid. Cook for 8-10 minutes or until your spinach has wilted.
- Continue cooking until nearly all the liquid from your spinach has been cooked off.
- Take off heat and mix in nutritional yeast. Set aside and allow to cool.
- Place your puff pastry onto a pre-floured worksurface. Divide your puff pastry into 6 squares, then divide your caramelised onion and spinach mixture between those squares.
- Fold over your pastries, and using a floured fork seal the edges together. Create 2-3 slits on the top and refrigerate for 10 minutes.
- While your pastries harden up slightly in the fridge make your glaze. Combine olive oil, nutmeg and black pepper.
- Glaze your pastries and bake them for 30-35 minutes or until they’re nice and golden.
- While they’re warm drizzle a little maple syrup (this is optional) and enjoy!
How to store:
Store them in an air-tight container for 1-2 days.
More vegan recipes you’ll love:
- parsley and garlic babka
- crispy roast potatoes with garlic and thyme
- aubergine, lentil and mushroom pot pie
- classic stuffing
Units
Scale
Ingredients
- 2 tbsp olive oil (+ 1 tbsp for glaze)
- 6–7 cups spinach (chopped)
- 1 medium onion
- 2–3 garlic cloves (grated)
- 1/2 tsp thyme
- 1 – 3/4 cup nutritional yeast
- salt (to taste)
- chilli flakes (to taste)
- sheet of puff pastry
- 1/8 tsp nutmeg (or a pinch )
- 1/8 tsp black pepper (or a pinch )
- 1/2 – 1 tsp maple syrup (optional )
Instructions
- In a pan heat olive oil over low-medium heat.
- Add in your onions and saute until caramelised. Stirring frequently to prevent burning.
- Mix in your garlic. chilli flakes and thyme and cook for 1 minute.
- Add your chopped spinach on top and cover your pan with a lid. Cook for 6-10 minutes or until your spinach has wilted.
- Continue cooking until most of the water has been cooked off.
- Take off heat and mix in your nutritional yeast. Allow mixture to cool.
- Preheat your oven to 220C/200C fan.
- Flour your clean workspace with some flour. And divide your pre-rolled puff pastry into 6 squares.
- Add your spinach and caramelised onion mixture on one-half of your pastry squares. Fold over and with a floured fork seal the edges together and create 2-3 slits on top for air to escape.
- Refrigerate for 10 minutes.
- Combine your 1 tbsp of olive oil, nutmeg and black pepper. Glaze over your puff pastry.
- Bake for 30-35 minutes or until puffed and golden.
- Drizzle with maple syrup and enjoy warm!
Nutrition
- Calories: 193
