Puff pastry appetizers

Watch the video to see detailed instructions

Puff pastry recipe

Puff pastry
Dough (détrempe) 
  • 3 cups AP flour
  • 2 tsp sugar
  • ½ tsp salt
  • 100 g vegan butter or margarine (firm)
  • 210 ml cold water
Butter (beurrage) 
  • 200 g vegan butter or margarine (firm)
 Mushroom filling
  • 2-3 garlic cloves
  • 4 mushrooms
  • salt to taste
  • 1 tbsp cooking cream
 Spinach filling
  • 2-3 garlic cloves
  • baby spinach
  • salt to taste
Cooking instructions:
  • Make the dough
  1. In a large mixing bowl, add 3 cups of all-purpose flour, 2 tsp of sugar, and 1/2 tsp of salt. 
  2. Mix them together.Add 100 g of grated vegan butter (use a firm block), 50 g at a time, breaking the butter into tiny crumbles with your hands.
  3. Add in 14 tbsp (210ml) of ice-cold water, 1 tbsp at a time, and mix the mixture until it forms a smooth dough ball.
  4. Cover the dough with cling wrap and leave it in the fridge.
  • Make the butter part
  1. Use a firm butter/margarine of 200g.
  2. Put it in parchment paper and fold it into a square, then press and spread it with a rolling pin.
  3. Put the butter in the fridge for about two hours.
  • Roll and fold the dough
  1. On a flour dusted board, shape the dough into a cross or plus sign.
  2. Cut the inner edges and fold them slightly after measuring the size of the butter.
  3. Add the butter to the center and fold the wings.
  4. Stretch the dough in one direction to about three times the initial size, fold it in three and repeat one more time.
  5. Wrap the dough and put it in the fridge for one to two hours.
  6. Dust your work area with flour and stretch the dough in the opposite direction of the last fold.
  7. Repeat the process of stretching and folding three more times (total of 4 folds).
  8. Let the dough rest for one more hour before rolling it into the final thickness.
  9. Roll the dough out to your desired thickness (around half a centimeter thick or a little thinner).
  10. Cut out two-thirds and freeze it (to use for the vegan seitan wellington). 
  11. Refrigerate the remaining part while making the fillings. (1/3 of the puff pastry makes about 9 appetizers)
  • Make the fillings
  1. In a chopper, chop few cloves of garlic and some mushrooms to small pieces.
  2. Fry the chopped garlic and mushrooms in some olive oil, add salt to your taste and then a tablespoon of cooking cream.
  3. Set them aside and let them cool down.
  4. In the same pan, add more olive oil, garlic, and fresh baby spinach. 
  5. Cover them and move them around from time to time, then add salt and pepper.
  • Assemble the pastries
  1. Cut the puff pastry into equal squares and place them in a muffin tray.
  2. Fill some squares with the mushroom and spinach mixture, and add vegan cheese.
  3. Fill few squares with cheese only and top them with vegan caviar once done baking.
  4. Bake in the oven for about 15 to 20 min at 200 degrees or until golden brown.