Vegan Puff Pastry

Healthy because…

The vegan puff pastries are a delicious and healthy snack for in-between and can be prepared quickly. They are also great for a picnic because you can easily transport them in a box.

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Ingredients For 2 People

You will need:

  • 1 roll of Puff pastry (from the refrigerated section)
  • 200 g chopped spinach, natural
  • 100 g vegan feta cheese
  • 1 piece Onion
  • 1 piece clove of garlic
  • 2 TABLESPOONS linseed oil
  • 0,5 TSP salt
  • 1 pinch of ground white pepper
  • 0.8 TSP. grated nutmeg
  • 1 TBSP. vegan cream


  • Puff pastry, spinach
    Remove the puff pastry from the refrigerator early enough for it to come to room temperature. Defrost the spinach overnight in the refrigerator.
  • Onion, garlic, oil, spinach
    Peel and finely dice the onion. Press the garlic and saute it together with the onion cubes in a tablespoon of linseed oil in a pot over medium heat. Add the spinach and cook for about 10 minutes.
  • Salt, pepper, nutmeg
    Put the finished spinach in a sieve and let it drain a bit. Then season with salt, pepper, and nutmeg.
  • Puff pastry
    Roll out the puff pastry and cut it into 10 equal parts. Make 4 to 5 cuts in the center of the five pieces for the top of the pockets. Place the other five pieces at the bottom on a baking sheet lined with parchment paper, spacing them slightly apart.
  • Spinach mixture, puff pastry, cream, oil.
    Put about two tablespoons of the spinach mixture on each of the five pieces of puff pastry and spread some vegan feta on top.
  • Cream, oil
    Mix a tablespoon of oil with the vegan cream and brush the edge of the puff pastry with it. Place the tops with the slits on top and press lightly. Press the edge down with a fork. Brush the tops with the rest of the cream and oil mixture. Bake the puff pastries in a preheated oven at 180 degrees for about 20 minutes until golden brown.

If you like, you can add a few toasted pine nuts to the spinach mixture to give the puff pastries a nutty note.

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Written by Bella Adams

I'm a professionally-trained, executive chef with over ten years in Restaurant Culinary and hospitality management. Experienced in specialized diets, including Vegetarian, Vegan, Raw foods, whole food, plant-based, allergy-friendly, farm-to-table, and more. Outside of the kitchen, I write about lifestyle factors that impact well-being.

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