Vegan Triangle Puffs

Gord originally made these on our ski trip to Manning park last year. I couldn’t for the life of me remember how he made them. So instead of asking him, like a normal person, I brought up Vegan sausages to Kelowna and asked if we could make them, and yayyy we did! We ate these for lunch with our quick vegan pea soup (link attached) and it was perfect. I may have had 1 or 2. Or 3. Fine, I ate 4. They’re vegan so they’re healthy, right? Kidding kidding, this is the comfort food of vegan food, and it’s wonderful. I’ll have to work them off snowboarding tomorrow. We put the leftovers in the fridge and I fully intend on eating more before the day is through. These puffs will please both vegans and the carnivores in your life. They will last in the fridge covered, for around 4 days. They’re delicious cold or hot!

We cheated and used store bought puff pastry, because who the heck makes their own? These are ridiculously easy, everything is put together in the food processor, bzzzzz bzzz bzzzz blended and done! Stuffed into rolled puff pastry and baked until brown and cripsy and flaky! Perfection.

These would be a great appetizer, you can make small, little mini ones for a nice canape! Or you could make them bigger and make them meal sized and served with salad for dinner would be deliissshhhh. If these things were to hit the streets, they would be forgetting about crack. Actually we could clean up Hastings street with these, but I think we’ll keep them for ourselves. Selfish selfish.

As with our soup, wine is necessary, although not in the recipe, still very important. And I think I mentioned this in my vegan pasta sauce recipe, but what’s everyone’s deal with vegan meat? This stuff is delicious and aready has spices so it cuts out the middle man. I prefer these over sausage rolls because as many of you know, meat makes me sick (TMI?) and these are 100% beak and hoof free (unlike a lot of sausage/hot dogs). Also they are not greasy, so the puff pastry stays nice and crisp and flaky. As a sidenote, my uncle Gord is helping me write this post, it’s called teamwork. As a bonus, we didn’t light anything on fire!

Stay tuned for some more vegan recipes this week – I think we have risotto coming tonight – drool – and some stuffed jalapenos – also drool. Anyways, I’m gonna continue sipping my early afternoon wine (I’m on vacation afterall) and maybe eat another one of these babies. I hope you all enjoy these as much as we do!

Vegan Triangle Puffs

  • 1 medium onion, cut into chunks
  • 1 package vegan italian sausages (4 sausages)
  • I cup kalamata olives, pitted
  • 5 tbsp. sundried tomatoes
  • 1-2 tbsp grapeseed or olive oil (to blend)
  • 4 sheets puff pastry, thawed

Put onion, sausage, olives and sundried tomatoes in food processor. Double check your olives for pits before you put them in, otherwise it will ruin your food processor and put sharp shards in your mixture! Pulse until everything is blended and finely chopped and mixed well together.

Slowly drizzle oil into food processor until mixture turns into a thick paste like, maleable mixture.

Once mixture is done, take your puff pastry sheet (or roll out yourself so it’s nice and thin, and cut puff pastry into 8 squares (these make nice side dish sizes). If you’re making them for a main dish, only cut them into four, or you can cut the pastry even smaller if you want mini ones.

Put about 1 tbsp. of filling in middle of puff pastry. Take some water and wet the edges of puff pastry slightly. Fold the top corner of the pastry over and crimp with a fork.

Place triangles on a baking sheet lined with parchment paper (hey did you know that the parchment that comes in the sheets of puff pastry can be used to bake on? Save having to use your own).

Bake at 375 fht. for 15-25 minutes, or until golden brown on the top. Just keep an eye on them!

Serve hot, warm or cold with mustard.


Brie in Pastry (Vegetarian)

This one seems self -explanatory, right? Take a wheel of brie, add your favourite jam and goodies into it, bake…and BAM…stellar appetizer with minimal prep!

The most difficult part is remember to take out the puff pastry (best to defrost overnight in the fridge)…and waiting for it get all melty in the oven. It’s not uncommon for my BFF and I to sit down and eat an entire wheel of brie in one sitting…this recipe is definitely not an exception.

Seriously though, look at it. In the world of cheese, this thing would be a supermodel. It’s literally begging to be dug into and drank with wine.

Brie en croute

It’s really yummy served with bread or crackers (because you can never have enough carbs, obviously) but honestly, it’s amazing all on it’s own. The puff pastry is already a great vehicle for all the ooey gooey goodness hidden inside.

I love apricot jam and walnuts layered inside, but I’ve also used apple butter and pecans, strawberry jam, pine nuts and balsamic and it’s always been delicious – so there’s lots of room for experimenting here! Brie is really a blank canvas.

Brie in Pastry

  • 1 Wheel Brie
  • 1 sheet of puff pastry, thawed
  • 1/4 – 1/2 cup Apricot Jam, or your favourite jam/fruit compote
  • 1/4 cup chopped walnuts, or your favourite nuts
  • 1 egg, beaten with 1 tsp liquid (water or milk)
  • Favourite seasoning for topping (I used a mixture of dried basil/oregano for the one pictured)

Preheat oven to 375 fht.

Lay sheet of puff pastry down, spread a couple tbsp. of jam and nuts in the middle.

Place your wheel of brie on top, and cut brie horizontally, separating the top from the bottom of the brie.

Remove top of brie, and on the bottom portion, spread the rest of your jam (amount depends on how big your brie is, plus how many preserves you like – this is all personal preference!) and nuts

Place top of brie back on top, and wrap the puff pastry over, folding the sides over as you go around. Once you’ve wrapped the puff pastry, press the edges of the pastry together to close it so it doesn’t over leak while it’s baking.

Flip brie right side up, so the edges of the puff pastry are on the bottom (or honestly, you can bake it right side up if you like and don’t mind seeing the puff pastry creases) and place on baking sheet, or pie pan.

Brush with egg wash, and top with your favourite seasoning. I like dried herbs – but everything seasoning would also be delicious!

Bake for 15-20 minutes until puff pastry is brown and crispy and cheese is melted through. Don’t be alarmed if some of the jam leaks through, it’ll get all caramely and delicious!

Serve with bread or crackers, or on it’s own!