Savory Filled Pastry
Prep. Time
1.5 hours
Cook Time
30 minutes
Servings
2 pastries
Difficulty
Expert
Nut-Free, dairy-free, egg-free
The idea for this pastry came to me when we were planning to host a casual summer Friday night dinner. I wanted something that felt a bit fancy but without the hassle. The filling is all about deep, comforting flavors—mushrooms, onions, garlic, and tofu that roast, then slowly cooked and come together perfectly. Rolling the dough takes some care, but the golden, flaky result is worth it.
Ingredients
For the Filling
1 basket of fresh Champignon mushrooms, rinsed and chopped
1 yellow onion, chopped
5.3oz (150g) super-firm tofu, grated
1 garlic clove, minced
1 tbsp sweet paprika
1 tbsp salt
1 tsp ground black peppercorn
1 tbsp Italian seasoning
2 tbsps vegetable oil
For the Dough
350g all-purpose flour
7oz (200g) plant-based unsalted butter (follow my recipe here, or use a store-bought)
5.3oz (150g) plant-based plain yogurt or sour cream
Protein-rich plant based milk and garlic-salt, to brush & sprinkle on top of the dough
Instructions
Making the Filling
Preheat a large pan, and drizzle vegetable oil (about 2 tablespoons).
Place the chopped onion on the pan, stir, and fry on medium heat for 10 minutes.
Add the minced garlic and seasoning, and stir thoroughly.
Add the thinly-chopped mushrooms and fry for about 10-15 minutes, until they are mostly dried.
Add the grated tofu, and stir.
Fry the mixture for about 10 more minutes, until combined and consistent, and the tofu is well blended.
Set the mixture aside, and let cool (best if removed to a clean dish rather then left in the hot pan).
Making the Dough
In a food processor, combine the ingredients and mix using the 'pulse' option. Start with a long pulse press until the mixture starts to form a dough, and then switch to short pulse presses, until the formed dough is consistent.
Remove the dough from the processor and place it on a large sheet of parchment paper - the dough should be soft and buttery.
Using a rolling pin, flatten the dough to about 0.2cm in thickness.
If you're making the elongated pastry: using a knife, carefully cut the dough longitudinally to about (1'' wide) strips, up to about a third of the dough area.
Putting Together the Pastry
Preheat the oven to 360F/180C.
Place the filling on one end of the dough, and make sure the filling is 'crowded' on that end (if you're making the elongated pastry, place the filling only on the end you didn't cut).
Start rolling the dough from the end with the filling. Do so carefully, as the dough is fragile. Roll it as tightly as possible until the end of the dough (if making the elongated pastry, roll it until the strips begin).
Final step for the elongated pastry: carefully place each strip on the roll, until covered. You can remove excess strips - those are just for a fun decorative look.
Final step for the circular pastry: carefully twist the pastry so it spirales - do so gently, as the dough is fragile.
Brush the top of the dough with protein-rich plant-based milk, and sprinkle garlic-salt. You can alternatively (or combine) add raw sesame seeds.
Place in the oven and bake for 30 minutes or until the dough goldens on top.
Let cool and serve with a side salad and a dip! Can be kept refrigerated in an air-tight container for up to 4 days.
Notes
I still need to give it a try, but using a GF flour with a pinch of Xantham gum should be a good substitute for a GF option.
For a nut-free pastry, make sure to choose a nut-free milk.
The Latest Bite
No-Bake Pistachio Ice Cream Cake
I love ice-cream cakes, and it is so hard to find vegan ones in stores, so I knew at some point I'd want to try and whip a recipe up, but one thing that's always a factor for me is whether or not it'll be a time-consuming project or not. If I need to use my mixer, food processor or oven, it means I need to plan for more dishes and more time spent on this, and that's where I sometimes hold off on exploring and developing new recipes. I was not only aiming for an easy-to-make recipe here, but also one that requires very few ingredients and as allergen-friendly as possible. This makes it a store-in-the-freezer dessert for when I have unexpected guests, or when we are on the road and want an indulgent treat.
Made primarily from raw pistachio butter, coconut cream and almond flour, this easy no-bake cake is elemental and holds texture and flavor impressively. Compliments are guaranteed!