Cheesy Vegan Potato and Onion Puff Pastries
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!
Servings: 9 puff pastries
Calories: 459kcal
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
*See posts for perfecting this recipe, brands, allergen information and more!
Nutrition
Serving: 1puff pastry | Calories: 459kcal | Carbohydrates: 39g | Protein: 6g | Fat: 31g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Sodium: 368mg | Potassium: 252mg | Fiber: 2g | Sugar: 2g | Vitamin A: 65IU | Vitamin C: 5mg | Calcium: 42mg | Iron: 2mg