A puff pastry pocket sits on a dark plate, split open to reveal a melted cheesy filling. Fresh green salad and sliced cucumbers are arranged beside it.

Appetizer

Cheesy Puff Pastry Pockets

Name: Cheesy Puff Pastry Pockets
Cuisine: american

Cheesy puff pastry pockets are the kind of irresistible bites that disappear from the table before you can even say “help yourself.” Wrapped in golden layers of buttery puff pastry, each pocket hides a rich dairy free cheesy filling that bubbles into perfection as it bakes. Cheesy puff pastry pockets bring a delightful touch of comfort and fun to any table.

Cheesy puff pastry pockets are irresistible bites filled with rich, bubbly cheesy perfection. Make a batch today and taste the melt‑in‑your‑mouth magic!

Rate This

Has average rating

Total rating count

Rate Recipe

Cooking time20 min
Prep time20 min
DifficultyMedium
ServingsMakes 4

Dinner

Appetizer

American

Plant Butter Salted

Has average rating

Total rating count
- Buy at
- Recipes
Just Like Smoked Provolone Slices

Has average rating

Total rating count
- Buy at
- Recipes

Discover Products

INGREDIENTS
DIRECTIONS

1 Violife tbsp Plant Butter Salted
6 slices Violife Just Like Smoked Provolone Slices
1 package plant based beef mince
2 cups finely chopped fresh mushrooms
1 small onion, finely chopped
1 package frozen puff pastry, thawed
1 tbsp Herbs for flavoring, oregano, paprika, thyme etc
1 large egg
1 tablespoon water
Fresh thyme

Preheat the oven to 420ºF.
In a large skillet, heat butter over medium-high heat. Add mushrooms and onion; cook and stir 5-7 minutes or until tender and liquid is evaporated. Add in the plant based beef and sauté for 10 minutes until fragrant.
Unfold one sheet of puff pastry. On a lightly floured surface, roll pastry into a 15x9-inches rectangle and cut crosswise into thirds, making three 5-inch wide rectangles.
Place a Violife Just Lime Provolone slice on one half of each rectangle, trimming the slice to fit. Top each with a rounded tablespoon mushroom and beef mixture.
Lightly brush edges of pastry with egg mixture. Fold pastry over filling and press edges with a fork to seal. Transfer to a parchment-lined baking sheet. Repeat with remaining pastry sheet and filling.
Brush tops with egg mixture. Bake 17-20 minutes or until golden brown. Serve warm with fresh salad leaves.