With fluffy and crispy pastries holding a rich cream cheese filling, this recipe is perfect as an appetizer for any holiday party or get together.
Ingredients
- 1 sheet (half a 17-1/4-oz package) frozen vegan puff pastry sheet
- 2 tablespoons vegan butter
- 1/2 cup diced sweet onions
- 4 oz. coarse-chopped mushrooms
- 2 garlic cloves, finely minced
- Salt and pepper, to taste
- 2 tablespoons chopped fresh parsley
- 4 ounces vegan cream cheese, at room temperature
- 1 tablespoon Dijon mustard
- 1/2 teaspoon dried thyme leaves, crushed
- 1/2 teaspoon rubbed sage (or 1/4 teaspoon ground sage)
- 2 cups roughly torn chunks of cooked Gardein or Beyond Meat vegan chicken, chilled
- 1/4 cup melted vegan butter, for brushing
Preparation
- 1 Let puff pastry thaw while you make the filling.
- 2 Preheat oven to 400 F.
- 3 Melt butter in a heavy skillet over medium heat.
- 4 Add sweet onions, mushrooms, garlic, and salt and pepper to taste.
- 5 Saute until sweet onions are translucent and the mushroom liquid has evaporated.
- 6 Stir in parsley and set aside to cool to room temperature.
- 7 Mix cream cheese, Dijon mustard, thyme, and sage until combined. Set aside.
- 8 Roll out thawed puff pastry on a lightly floured surface into a 14-inch square. (Rolling between two sheets of plastic wrap makes easy work of this task).
- 9 Cut the square into 4 equal 7-inch squares.
- 10 To assemble, divide cream cheese mixture equally among the squares, then top with mushroom mixture, and chilled chicken chunks or strips.
- 11 Brush edges of the puff pastry squares with melted butter.
- 12 Bring corners of the pastry square to the center, sealing all edges to contain the filling, created little purses.
- 13 Place seam-side down on an ungreased baking sheet and brush with melted butter.
- 14 Bake bundles for 25 minutes until golden brown.
- 15 Enjoy!
