Vegetarian Legendary Protein Pastry
Elevate your snacking game with the irresistible Vegetarian Legendary Protein Pastry—a savory, protein-packed treat designed to satisfy and energize. Crafted with a flaky whole wheat pastry crust, these golden delights feature a hearty filling of crumbled tofu, cooked quinoa, baby spinach, and sautéed cremini mushrooms, seasoned with smoked paprika and ground cumin for a flavorful twist. Grated parmesan cheese adds a touch of indulgence, while brushed egg ensures the pastry's signature golden sheen. Perfect as a grab-and-go snack, a nourishing appetizer, or a stunning party dish, these vegetarian pastries boast a balance of wholesome ingredients and rich flavors. Ready in just over an hour, they're a celebration of healthy, protein-rich comfort food.
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Recipe Information
Ingredients
- 2 cups whole wheat pastry flour
- 0.75 cups unsalted butter, chilled and diced
- 0.25 cups ice water
- 14 ounces firm tofu, drained and crumbled
- 1 cup cooked quinoa
- 2 cups baby spinach, chopped
- 1 cup cremini mushrooms, diced
- 1 medium onion, finely chopped
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 egg, lightly beaten
- 0.5 cup parmesan cheese, grated
Instructions
In a large bowl, combine the whole wheat pastry flour and a pinch of salt. Add the chilled, diced unsalted butter.
Using a pastry cutter or two forks, cut the butter into the flour until the mixture resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, mixing with a fork until the dough begins to come together. Be careful not to overwork the dough.
Turn the dough onto a lightly floured surface and gently knead it into a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes.
In a skillet over medium heat, heat the olive oil. Add the finely chopped onions and cook until translucent, about 3-4 minutes.
Add the garlic, diced cremini mushrooms, and spinach, cooking until the mushrooms are tender and the spinach is wilted, about 5 minutes.
Stir in the crumbled tofu and cooked quinoa, adding ground cumin, smoked paprika, salt, and black pepper. Mix well and cook for an additional 3 minutes. Set aside to cool slightly.
Preheat the oven to 375°F (190°C).
Roll out the chilled pastry dough on a floured surface to about 1/8-inch thickness.
Cut out circles approximately 4 inches in diameter using a cookie cutter or glass. Place a spoonful of the filling in the center of each circle.
Brush the edges of the circles with the beaten egg and fold them over to create a half-moon shape. Seal the edges with a fork.
Place the pastries on a baking sheet lined with parchment paper. Brush the tops with more beaten egg and sprinkle each with a small amount of grated parmesan cheese.
Bake in the preheated oven for 20-25 minutes, or until the pastries are golden brown.
Allow the pastries to cool slightly on a wire rack before serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
3416 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.2 g | 278% | |
| Saturated Fat | 109.3 g | 546% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 614 mg | 204% | |
| Sodium | 3321 mg | 144% | |
| Total Carbohydrate | 265.8 g | 97% | |
| Dietary Fiber | 43.4 g | 155% | |
| Total Sugars | 15.0 g | ||
| Protein | 139.7 g | 279% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 3518 mg | 271% | |
| Iron | 29.9 mg | 166% | |
| Potassium | 3999 mg | 85% | |
*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.
