Hi guys! Today, I will be making a Vietnamese puff pastry with a savory filling called pâté chaud. I believe it's a French inspired breakfast item that has layers of flaky crust with a light, yet savory filling.
It's one of my favorites to make ahead of time and toast in the conventional oven in the morning for breakfast. I hope you guys enjoy!
What you'll need for 8 pastries:
1 box of puff pastry (pepperidge farms is approved as a vegan product) thawed
1 medium carrot (diced)
1/2 medium jicama (diced)
1 block of fried tofu (diced)
1 tbsp vegan seasoning
1 tsp black pepper
2 cup vegan cheese (I use daiya mozzarella and cheddar shreds)
Directions:
1. Preheat the oven to 400 degrees.
2. Heat a pan to medium high with about a tbsp of vegetable oil. Saute the diced carrots until soft. Add in the jicama and saute together until soft. Add in the diced fried tofu and mix together for about 2 minutes.
3. Add the vegan seasoning and the black pepper and mix through. Set aside to cool while you prep the puff pastry.
4. The easy was to do it is to cut the puff pastry into 8 equal pieces (there should be 4 pieces per sheet, and 2 sheets per box), but you're more than welcome to be creative with it and use cookie cutters for different shapes.
5. Placing a piece of the puff pastry in the middle of the palm of your hand, add 1 tbsp of the filling and 1 tbsp of cheese on top. Fold the pastry together and dab water on the edges to seal. You can press down on the edges with a fork to seal it, as well, and place them on a sheet pan lined with parchment paper.
6. Bake in the oven for 12 minutes or until golden. If you plan on eating this at a later time, I usually take it out at about 10 minutes when it's just starting to get to that golden state, but leaving enough time to finish the baking process in the conventional oven before eating.
7. Let cool for about 5 minutes before eating, as contents will be very hot.
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vegan seasoning: bit.ly/2mJ7fBV
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