Dairy-Free Flaky Egg Puff Pastry
Indulge in the ultimate comfort food with this Dairy-Free Flaky Egg Puff Pastry recipe—an irresistible twist on a classic favorite, made without dairy but packed with layers of buttery, flaky goodness. Featuring a homemade vegan butter pastry dough and a savory filling of soft scrambled eggs, scallions, and a hint of black pepper, these pastries are a delight for breakfast, brunch, or a quick snack. Perfectly golden and crisp, each pastry is brushed with a luxurious non-dairy milk glaze for an appetizing finish. With easy-to-follow steps and just 40 minutes of prep time, this recipe is ideal for those looking to create a plant-based alternative to traditional puff pastries. Whether served warm or at room temperature, these egg-filled bites are sure to impress!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 1 teaspoon Salt
- 150 grams Vegan butter, cold and diced
- 120 milliliters Chilled water
- 4 large Eggs
- 2 tablespoons Chopped scallions
- 0.5 teaspoon Ground black pepper
- 1 tablespoon Olive oil
- 1 tablespoon Non-dairy milk
Instructions
In a large bowl, whisk together the all-purpose flour and salt.
Add the diced vegan butter to the flour mixture. Use a pastry cutter or your fingers to blend the butter into the flour until the mixture resembles coarse crumbs.
Gradually add the chilled water, stirring with a fork, until the dough begins to come together. Add more water, 1 tablespoon at a time, if needed.
Turn the dough onto a lightly floured surface and gently knead until it forms a ball. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
While the dough is chilling, prepare the filling. In a bowl, beat 3 eggs lightly with the chopped scallions, ground black pepper, and salt to taste.
Heat the olive oil in a skillet over medium heat. Pour in the egg mixture and cook, stirring frequently, until softly scrambled. Remove from heat and let cool slightly.
Preheat your oven to 200°C (400°F).
Remove the dough from the refrigerator and roll it out on a floured surface into a rectangle approximately 1/4 inch thick.
Cut the dough into equal squares, about 4 inches each.
Place a spoonful of the egg filling in the center of each square.
Fold the dough over the filling to make a triangle or rectangle and press the edges with a fork to seal.
Place the pastries on a baking sheet lined with parchment paper.
Beat the remaining egg with the non-dairy milk to make an egg wash.
Brush the top of each pastry with the egg wash.
Bake the puff pastries in the preheated oven for 15-20 minutes, or until golden brown and flaky.
Allow the pastries to cool for a few minutes before serving.
Nutrition Facts
Calories |
2407 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.6 g | 197% | |
| Saturated Fat | 41.0 g | 205% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 3623 mg | 158% | |
| Total Carbohydrate | 194.4 g | 71% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 1.9 g | ||
| Protein | 51.5 g | 103% | |
| Vitamin D | 4.3 mcg | 21% | |
| Calcium | 184 mg | 14% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 602 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
