Vegetarian Chicken Puff
Elevate your snack game with this irresistible Vegetarian Chicken Puff recipe—a plant-based twist on a classic savory pastry! Flaky golden puff pastry wraps around a delicious filling of seasoned vegetarian chicken strips, tender green peas, grated carrot, and aromatic garlic and onion, all enhanced with a splash of soy sauce and a pinch of black pepper. Perfectly brushed with a glossy egg wash, these crispy puffs bake to perfection in just 25 minutes, making them a quick and satisfying treat for family gatherings, party appetizers, or a comforting snack. Whether you're serving them warm out of the oven or prepping ahead for a on-the-go delight, these vegetarian chicken puffs are sure to impress both meat-eaters and vegetarians alike!
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Recipe Information
Ingredients
- 2 pieces Frozen puff pastry sheets
- 150 grams Vegetarian chicken strips
- 1 medium, finely chopped Onion
- 2 cloves, minced Garlic
- 1 small, grated Carrot
- 50 grams Green peas
- 1 tablespoon Olive oil
- 1 tablespoon Soy sauce
- 0.25 teaspoon Ground black pepper
- 0.5 teaspoon Salt
- 1 large, for egg wash Egg
- 1 tablespoon, for egg wash Water
Instructions
Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
Heat olive oil in a medium-sized skillet over medium heat. Add the chopped onion and garlic, cooking until the onion is translucent.
Stir in the grated carrot and cook for another 2 minutes, then add the vegetarian chicken strips and cook until heated through.
Add in the green peas, soy sauce, ground black pepper, and salt, stirring to combine. Cook for an additional 2 minutes. Remove the mixture from the heat and allow it to cool slightly.
On a floured surface, roll out the puff pastry sheets to a thickness of about 5mm. Cut each sheet into 4 equal squares.
Place a generous spoonful of the filling onto the center of each square. Fold the pastry over the filling to form a triangle or rectangle and press the edges with a fork to seal them.
In a small bowl, whisk together the egg and water to make an egg wash. Brush the tops of the pastries with the egg wash.
Place the prepared puffs on the lined baking sheet. Bake in the preheated oven for 20-25 minutes or until the puffs are golden and crispy.
Remove from the oven and let them cool slightly on a wire rack. Serve warm.
Nutrition Facts
Calories |
1219 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.8 g | 89% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 2944 mg | 128% | |
| Total Carbohydrate | 108.1 g | 39% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 14.6 g | ||
| Protein | 50.5 g | 101% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 192 mg | 15% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1195 mg | 25% | |
*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.
