Mellow flavours of potato, lots of herbs and the meaty seitan cooked in vegetable stock and tomato, filled in puff pastry folds, baked until golden and crisp and topped with a refreshing vegan Greek style yogurt, black pepper and oregano.
Easy to make with the store bought vegan puff pastry, already cut into 5 squares. Most ready made puff pastry is vegan, just double check the ingredients, as the more expensive brands often use the cows butter, not the human plant based butter.. the cheap puff pastry ones are usually vegan per default.
Like puff pastry recipes in general? Then check out these other recipes:
Makes 5 small tarts / folds
- 350g potatoes (12.3 oz)
- 300g ready made squared vegan puff pastry (10.6 oz)
- 275g san marzano tomatoes, 3 pieces (9.7 oz)
- 200g seitan mince (7 oz)
- 80ml water (1/3 cup)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon dried vegetable stock
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon freshly grind black pepper
- 1/2 teaspoon salt or to taste
- Plant milk of choice as needed for glazing
- Vegan Greek style yogurt
- Dried oregano
- Freshly grind black pepper
What you will need
- Cutting board and knife
- 1 blender OR bowl and stick blender
- Measuring spoons
- 1 vegetable peeler
- 1 pan + spoon to stir
- 1 lined baking tray
- Preheat the oven to 180c (350 F).
- Wash and roughly chop the tomatoes. Add to the blender with the dried vegetable stock, thyme, rosemary, basil, oregano, salt and pepper. Blend smooth.
- Peel the potatoes. Chop into small cubes. Add tomato sauce, potato, seitan mince and water to a pan with the oil. Turn heat on medium high and cook for about 10-12 minutes, stirring often, until potatoes are fully cooked and the sauce has reduced and become thick.
- Line a baking tray and put on the puff pastry. Dollop the filling equally into the 5 squares. Fold over the puff pastry. Glaze the pastry with plant milk of choice.
- Bake in a preheated oven on 180c (350 F) in the middle of the oven on normal setting, according to the package on your puff pastry. Different brands can vary in cooking time, so take out when fully puffed up and golden. I baked mine for about 25 minutes.
- Take out and let cool down for a few minutes and eat warm topped with vegan Greek style yogurt, black pepper and dried oregano.