Vegan Tea Pastries

Every year, our parish provides the ladies with an Annunciation tea! One of the traditions is that each lady brings in her own unique tea snack to share on our potluck spread. For the past two years, I’ve made pastries with mushrooms, potatoes, spinach and onion, because they’re dainty and savory, which contrasts well with all the sweets.

This year, I made a twist, or a “swirl” on my usual recipe (check pictures for reference😜). They take much less time and make for even more pastries! I hate baking for long periods of time, so thankfully this recipe only requires about 40 minutes of your time.

Here’s how I did it:

COOK TIME: 20 minutes
BAKE TIME: 20 minutes
TOTAL TIME: 40 minutes
MAKES: 64 pastries

INGREDIENTS:

• 5 potatoes, peeled & chopped into 1cm cubes
• 2 cups spinach, chopped (I used a combination of spinach and kale, but it’s up to you! You can also sub in other leafy greens)
• 1/2 onion, finely chopped
• 1 cup mushrooms, finely chopped
• 2 cloves garlic, minced
• 3 tbsp olive oil
• 1 cup water
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 package of Pepperidge Farm Puff Pastry Sheets (comes with 2 sheets)

INSTRUCTIONS:

1. Preheat oven to 400 degrees Farenheit and thaw out the puff pastry (If you don’t have time to thaw the pastry sheets, take them out of the package and microwave them in 15 sec increments until slightly softened enough to bend).
2. In a pot, add the potatoes, onion, mushrooms, garlic, olive oil, oregano, salt, pepper, and stir until the oil coats  all the vegetables.
3. Add portions of the 1 cup of water as needed to the vegetables, until the potatoes are softened, then turn off the stove.
4. Add the spinach to the other vegetables and stir (you don’t need to cook it, because the heat from the other vegetables will wilt the spinach).
5. Set filling to the side.
6. Take out one sheet of puff pastry and cut into 4 evenish squares. 
7. Spoon 2 tbsp of filling onto one of the squares and spread around until the square is coated.
8. Roll the square so that it looks like a taquito.
9. Using a bit of water and your finger, spread the water on the crease of your pastry roll to seal the filling in the pastry (this will prevent your pastry from uncurling when it bakes. It’s SUPER important!!).
10. Using a knife, cut about 6-8 slices (you can cut fewer to make larger pastries, but for tea snacks I made them extra dainty).
11. Cover your baking sheet with parchment paper and add 4x4 pastries across the baking sheet.
12. Bake for about 20 minutes, or until the pastry looks golden.
13. Cool the pastries and enjoy with your favorite tea (or eat as an appetizer)!