Kronk's Spinach Puffs
These little white bean and spinach puffs are the perfect lunch or snack. They are full of flavor and made with puff pastry which luckily is accidentally vegan. The flaky layers and the savory filling are so perfect together.
Ingredients
- 5 ounces (142g) baby spinach
- 8 ounces (227g) cannellini beans, drained and rinsed
- 5 to 7 large cloves (about 1 ounce/25g) garlic, roughly chopped
- ¼ sweet onion (about 2.3 ounces/65g), roughly chopped
- ¼ cup (66g) vegan cream cheese
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon onion powder
- 1 tablespoon nutritional yeast
- 1 sheet (241g) puff pastry, thawed
- 2 tablespoons (30ml) nondairy milk
- 1 tablespoon sesame seeds
Instructions
- Preheat oven to 350°F (176°C).
- In a food processor or blender add in the spinach, beans, garlic, onion, vegan cream cheese, garlic powder, salt, onion powder, and nutritional yeast. Blend until broken down.
- Unroll the thawed puff pastry out and use a rolling pin to roll it out to be larger.
- Use a sharp knife and cut 4 rows and 4 columns to make 16 squares total.
- Scoop a small amount of filling into center of the rectangle. Pull one side and the side diagonally across from it over and pinch to seal. Then, repeat with the other two sides. If you need a visual check out the YouTube video.
- Repeat until all are made. You will have leftover filling see the filling section above for ideas of what to do with it.
- Place on a parchment lined baking sheet. Brush with nondairy milk and sprinkle with sesame seeds.
- Bake for 25 minutes or until golden brown.
- Enjoy immediately and garnish with more sesame seeds, micro greens and coarse sea salt.
Video
Notes
- To prepare ahead of time make them and then place in the fridge covered for up to 4 to 5 hours. Bake right before wanting to enjoy.
- You can freeze the leftovers or refrigerate them. Heat up in the oven, microwave, or air fryer if you have one.
- Lasts in fridge up to 3 days, in freezer up to 3 months.
Tried this recipe?Let us know how it was!