Vegan Savory Cheese and Herb Pastry
Elevate your appetizer game with this irresistible Vegan Savory Cheese and Herb Pastry! Featuring a flaky homemade vegan pastry filled with a luscious, herb-infused cream cheese and mozzarella blend, this recipe delivers a perfect balance of creamy and savory flavors in every bite. Fresh chives and parsley add bursts of aromatic freshness, complemented by garlic powder and a hint of black pepper for a deliciously seasoned filling. Ideal for parties, brunch gatherings, or simply treating yourself, these pastries are easy to prepare with just 30 minutes of prep time and bake to golden perfection in under half an hour. Impress friends and family with this plant-based twist on a classic comfort food, that's rich, indulgent, and completely dairy-free! Perfect for vegans or anyone who loves experimenting with bold, delicious recipes.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Vegan butter, cold and cubed
- 0.25 cup Cold water
- 0.5 teaspoon Salt
- 0.5 cup Vegan cream cheese
- 0.5 cup Vegan mozzarella cheese, shredded
- 2 tablespoons Chives, finely chopped
- 2 tablespoons Parsley, finely chopped
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil
- 1 tablespoon Plant-based milk
Instructions
In a large bowl, mix the all-purpose flour and salt. Add the cold and cubed vegan butter.
Using a pastry cutter or fork, cut the butter into the flour until the mixture resembles coarse crumbs.
Gradually add the cold water while stirring with a fork, just until the dough begins to come together.
Gather the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 20 minutes.
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
In another bowl, combine the vegan cream cheese, shredded vegan mozzarella, chives, parsley, garlic powder, and black pepper. Stir until well mixed.
On a floured surface, roll out the chilled pastry dough to about 1/8-inch thick.
Cut the dough into 4-inch squares using a sharp knife or pastry cutter.
Place a spoonful of the cheese and herb mixture in the center of each square.
Fold each square over to form a triangle, sealing the edges by pressing with a fork.
Transfer the pastries to the prepared baking sheet. Brush the tops with olive oil and plant-based milk mixture for a golden brown finish.
Bake in the preheated oven for 20-25 minutes, or until the pastries are golden brown and flaky.
Allow to cool slightly on a wire rack before serving.
Nutrition Facts
Calories |
2796 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.0 g | 259% | |
| Saturated Fat | 80.3 g | 401% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3338 mg | 145% | |
| Total Carbohydrate | 207.8 g | 76% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 0.7 g | ||
| Protein | 36.0 g | 72% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 431 mg | 33% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 442 mg | 9% | |
*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.
