These Cheesy Vegan Potato and Onion Puff Pastries are simple to make, yet the flavor will explode in your mouth! Great for a main course, snack or appetizer!
A friend recently described a dish she had at a wedding, and thus these Cheesy Vegan Potato and Onion Puff Pastries were born.
Andrew actually already had a similar idea in mind, but once we heard about the wedding idea, we knew that we had to create something similar.
The great thing about stuffing puff pastries with filling ingredients like potatoes is that it can serve a multitude of purposes. It can be a great appetizer, or it could be a snack, or even better, it can be the main course if served as such.
With so many ideas, it’s hard to see where to go wrong with making these.
You will love how simple the idea is, all while making these little flavor pockets of joy.
Cheesy Vegan Potato and Onion Puff Pastries INGREDIENTS:
Below are notes about the ingredients before we get into the full recipe located lower in this post on how to make these cheesy vegan puff pastries:
- oil – We are using olive oil for this recipe. Oil adds a richness, but also helps to saute the ingredients properly with optimal flavor
- onions – we are using a yellow onion for this recipe. It compliments that potatoes very well
- agave – a little sweetness to a very savory dish helps, but also adding in sugar also helps to caramelize the onions a bit faster since we aren’t letting them sit for very long
- salt, pepper, thyme, parsley, garlic – our aromatics of the dish. These ingredients start the base layers of flavor and really big the dish to another level
- potatoes – you can use yukon or russet potatoes for this diced. In order to avoid any super large pieces and make these easier to cook and eat, we recommend dicing the evenly and small.
- vegan cheddar cheese – You want a vegan shredded cheese that will meltable. You can use our shredded vegan cheese list to help
- vegan parmesan – we are using Violife in the post for this recipe.
- coconut cream – this is the thick part of a can of coconut milk. This thick cream is delicious in this recipe and helps make it a little saucy before baking
- dijon mustard – this mustard is tangy, with a sharp flavor and really enhances the onions and potatoes even though only a little is used
- puff pastry – Pepperidge Farm puff pastry is accidentally vegan and that’s what we are using here.
- everything bagel seasoning – the predominant flavor in everything bagel seasoning is the onion so it’s just another added layer of flavor
SUBSTITUTIONS AND VARIATIONS:
- oil – you can use another oil or vegetable stock to saute the veggies
- onions – sweet onions would work as well.
- agave – maple syrup or date syrup are other options for the agave
- potatoes – Switch it up and try sweet potatoes!
- vegan cheddar cheese – You could also try mozzarella or a smoked cheese like gouda or something similar
- coconut cream – vegan sour cream would be a substitute here. Any non-dairy milk will technically work as well, but the thicker variations are better in our opinion
- puff pastry – you could stuff pre-made croissant dough as well
- everything bagel seasoning – try another pre-made seasoning blend instead
Frequently Asked Questions:
If you can locate a vegan gluten free puff pastry, then that’s step one. Also need a vegan shredded cheese that is safe for your allergens. You can look through our shredded vegan cheese guide to find one suitable for your needs. Follow Your Heart makes an allergen friendly parmesan cheese. And as far as the coconut cream, you can use a vegan sour cream that is safe for your allergens or replace with non-dairy milk of your choice.
These can be stored in an air tight container in the fridge and eaten within 5 days.
Heat in the microwave for a few seconds or in an air fryer or oven until heated through (about 5-7 minutes depending on which using). We prefer the air fryer so it gets crispy again.
Yes. You can freeze before baking or after. If doing it before baking, completely let the mixture cool before adding it to the puff pastry and sealing the edges, then freeze. If after baking, let cool completely first. Either method, you should store in a freezer safe bag or container and consume within 3 months.
Yes! If you want a lot for an appetizer, you can just evenly cut the puff pastry sheets to your desired sizes and then just evenly distribute the mixture.
What other vegan handheld recipes ideas could I make?
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🥳 Get the Full Recipe
Cheesy Vegan Potato and Onion Puff Pastries
Ingredients
- 3 tablespoon olive oil, divided
- 1 yellow onion, thinly slices
- 1 teaspoon agave
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- 1 clove garlic, minced
- 1 tablespoon fresh thyme, leaves removed
- 1 large russet or yukon potato, diced in small cubes
- 2 cups vegan cheddar cheese
- ½ cup vegan parmesan
- ¼ cup coconut cream (or vegan sour cream)
- 1 teaspoon dijon mustard
- 1 teaspoon fresh parsley, chopped fine
- salt and pepper, to taste
- 2 sheets puff pastry, thawed
- ¼ cup non-dairy milk, for brushing, divided
- everything bagel seasoning, optional
Instructions
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper. Set aside. Begin to thaw puff pastries if not already.
- In a large skillet, over medium high heat, add 2 tablespoon oil. When shimmers, add sliced onions and agave. Saute 4-5 minutes, stirring occasionally, until softened. Reduce heat to medium, and add salt and pepper. Stir and cook another 5-10 minutes until the onions are golden and began to caramelize.
- Add in garlic and thyme. Cook another minute. Remove from the heat and move to a plate. Set aside.
- In the same skillet, add another tablespoon of oil over medium heat and add the potatoes. Fry until crispy, then add the onions back in to heat through give it a quick stir to combine and remove from heat. Stir in both vegan cheeses, coconut cream, dijon mustard, parsley, and salt & pepper to taste.
- On a lightly floured surface, unfold the pastry sheets. Gently roll the sheets out to stretch a little. Cut each sheet into 9 squares (for a total of 18 squared). Divide the filling evenly among 9 of the squares, leaving a ¼ inch border around the edges. Brush the edges with non-dairy milk. Lay the remaining 9 squares over the filling and seal the edges by crimping with the back of a fork. Make sure they seal.
- Place the squares on the prepared baking sheet, make 3 small 1-inch slits on the top of the pastries and brush the tops with non-dairy milk. Sprinkle with everything seasoning, if using.
- Place in the oven and bake for 20-25 minutes or until golden brown.
- Serve warm. Optional: Drizzled with agave or maple syrup before eating.
Notes
Nutrition
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These were absolutely delicious—even though my puff pastry skills are not good and they looked crazy. 🙂
Nooo I bet they looked great!
This is one of the best appetizers ever. We have made it many times, and it’s always great. Filling, lots of flavors, decently easy to make…all good. They also keep well for reheating the next day. Have eaten one for breakfast multiple times.
So glad you’re enjoying this recipe Laura!