Cheese and Onion Pasties


Ingredients

  • 1 package vegan puff pastry sheets (non-hydrogenated)
  • 1 Yukon gold potato, diced (1 cup)
  • 1 tbsp neutral tasting oil (Safflower or grapeseed)
  • ½ brown onion, finely chopped (3/4 cup)
  • ¼ tsp sea salt
  • ¼ tsp freshly ground pepper
  • 1 tsp fresh thyme, finely chopped
  • 1 tbsp red wine vinegar
  • 2 tsp fresh lemon juice plus zest of ½ lemon
  • 1 tbsp Dijon mustard
  • 1/3 cup Follow Your Heart Dairy-Free Cheddar Shreds

 

  • 2 tbsp unsweetened almond milk
  • 1 tbsp maple syrup

Instructions

  1. Thaw puff pastry sheets before using according to package.
  2. Pre-heat oven to 375°F.
  3. Bring potatoes to boil in salted water and cook until tender, about 10 minutes. Drain and set aside in large mixing bowl.
  4. In a sauté pan, add oil, cook onion until soft, about 5-7 minutes. Transfer to bowl with potato. Add salt, pepper, thyme, vinegar, lemon juice and zest, and mustard. Fold to incorporate. Fold in Follow Your Heart Dairy-Free Cheddar Shreds. Set aside.
  5. In a small bowl whisk almond milk and maple syrup and set aside.
  6. Cut each puff pastry sheets into 3 strips at folds, about 3 inches thick. Add filling to one half of each rectangle, leaving a 1/4 inch border. Enclose and seal edges with fork. Brush each with milk and maple mixture.
  7. Bake until golden, about 24-26 minutes.

 

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