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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!
Course Appetizer, Main Course, Snack
Cuisine American
Keyword vegan appetizer, vegan main course, vegan snacks
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 9 puff pastries
Calories 459kcal
Author LarishaBernard


  • 3 tbsp olive oil, divided
  • 1 yellow onion, thinly slices
  • 1 tsp agave
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • 1 clove garlic, minced
  • 1 tbsp fresh thyme, leaves removed
  • 1 large russet or yukon potato, diced in small cubes
  • 2 cups vegan cheddar cheese
  • 1/2 cup vegan parmesan
  • 1/4 cup coconut cream (or vegan sour cream)
  • 1 tsp dijon mustard
  • 1 tsp fresh parsley, chopped fine
  • salt and pepper, to taste
  • 2 sheets puff pastry, thawed
  • 1/4 cup non-dairy milk, for brushing, divided
  • everything bagel seasoning, optional


  • 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 tbsp 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 tbsp 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 1/4 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.


*See posts for perfecting this recipe, brands, allergen information and more!


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