I don’t know about you, but puff pastry rolls have become a standard for our Christmas buffet. I made some spinach puff pastry rolls (recipe HERE) last year and they were so appreciated I had to make them again a few days later.
This time I decided to try make with kale and instead of rolls I used precut puff pstry sheets. When buying puff pastry, make sure that it is made from margarine and not butter… typically margarine is used because it is cheaper, so the more expensive puff pastry brand will most likely include butter.
Makes 6-8 puff pastries
6-8 puff pastry sheets
200-300g green kale
1 red onion
1 tbsp olive oil
2 cloves garlic, minced
Optional, 1 tbsp vegetable fond – or just use some salt and pepper for extra flavour
100g vegan cream cheese
Handful of hazelnuts or walnuts
Place the puff pastry sheets on a baking tray, leave a little space inbetween each pastry sheet
Make a “rectangle/square” in the puff pastry c.a 0.5-1cm from the edge, this is to help when you are going to add the filling as you can push down the middle.
After 10 minutes when the puff pastry has defrosted, if you using frozen, place in the oven at 180C for 5-7 minutes (or according to the instructions on the package). You can cover the puff pastry with a little aquafaba or melted vegan margarine to add flavour and colour.
In the mean time begin making the filling by adding diced onion and garlic to a frying pan with some oil. Once golden brown, add the kale along with alittle more oil. Allow to heat until the kale begins to shrink. If using, add the vegetable stock at the same time as the kale. Otherwise just season with some salt and pepper.
Once the kale has shrunk take away from the heat. When the puff pastry is done, take out of the oven and allow to cool slightly before adding vegan cream cheese, the kale mix as well as pouring over some tahini and crushed hazelnuts or walnuts. (Note you can put back into the oven for 2-3 minutes, but the cream cheese will melt slightly).
These are very easy to throw together, as you noticed. Filled with vitamins and minerals from the kale, and you can of course add some crushed tempeh or tofu to the kale mix to increase the protein amount if you like.
These work great as appetizers or even as a week day snack.