Vegan Spinach and Ricotta Puff Pastry Triangles
 
 
Hazel & Cacao:
Recipe type: Savoury
Ingredients
  • PASTRY:
  • Wholemeal Spelt Puff Pastry Sheets*
  • soy milk
  • sesame seeds
  • SPINACH AND RICOTTA FILLING:
  • 1 TBSP olive oil
  • 1 small onion chopped
  • 2 cloves garlic
  • 1 packet organic firm tofu
  • juice of 1 lemon
  • 2 tsp salt
  • pinch pepper
  • 2 cups baby spinach
Method
  1. Lightly fry your onion and garlic in a little olive oil.
  2. Add your tofu to a food processor with the spinach, lemon juice and salt and pepper.
  3. Add the cooked onion and garlic and pulse a few times until the mixture comes together. You want it to have a ricotta texture so do not over do it so that it becomes a paste.
  4. Cut your frozen puff pastry sheets into squares
  5. spoon in a couple of teaspoons of the ricotta mixture into the centre of your pastry square and fold over to create a triangle. Be careful not to over fill.
  6. pinch the edges together with the edge of a fork so that the triangles have closed.
  7. The ricotta recipe makes a large amount so repeat the process until you get as many triangles as you like and keep the leftovers to use as a normal ricotta.
  8. Brush a little bit of soy milk over your triangles ( this replaces an egg wash) and sprinkle some sesame seeds on top.
  9. Bake at 180 C for about 15 - 20 minutes until golden brown and puffy. Enjoy as an entree, snack or side.
Recipe by Talida Voinea at https://talidavoinea.au/vegan-spinach-and-ricotta-puff-pastry-triangles/