I've been trying to find a new puff pastry appetizer that I really enjoy and am able to make easily. With quite a few holidays coming up, it's necessary to have some go-to appetizers on hand that everyone will love. What I like about these vegan puff pastry bites, is that I can make them ahead of time, refrigerate them (up to 2 days) , and bake them in the oven right before I need them. I'm sure you could also freeze them, though I haven't tried that yet.
With Thanksgiving in a week and so many pumpkin recipes floating around. I wanted to add a vegan appetizer for those who can't stand the taste, smell, or another mention of pumpkin :) Your welcome!
That's where these delicious southwest puff pastry bites come in. Depending on the amount of heat you like, you can add a jalapeno or double the cayenne pepper amount. The amounts the recipe below calls for were just right for adults and kids to enjoy.
Southwest Puff Pastry Bites
Prep Time: 30 minutes
Cook Time: 15 minutes
Ingredients:
- 1 tablespoon Olive Oil
- 1 Garlic Clove (minced)
- 1 medium White Onion (diced)
- ½ Green Bell Pepper (diced)
- 3 tablespoons of Sweet Corn (canned)
- ¼ cup of Kidney Beans (canned)
- ½ cup Water
- 1 tablespoon of Tomato Paste
- ¼ teaspoon Cayenne Pepper
- ½ teaspoon Salt
- ½ teaspoon Cumin
- 1 teaspoon Thyme
- 1 teaspoon Paprika
- 1 sheet of Puff Pastry ( Pepperidge Farm is vegan or make your own)
- ½ Avocado (sliced)
Directions:
- Preheat oven to 400F (200C) and line cookie sheet with baking paper.
- Heat olive oil over medium heat and add onion, bell pepper, and garlic. Saute until onion becomes slightly translucent. Stir in corn and beans. Add water and tomato paste. Mix well until tomato paste has dissolved into water. Season with spices and herbs listed above.
- Simmer over low heat for 5 minutes. If mixture starts to stick to the bottom add a teaspoon of water or take off heat.
- Cut Puff pastry sheet into 2 inch squares. Arrange squares onto baking paper. Add a heaped teaspoon of the mixture onto each square and bake for 15 minutes in oven.
- Remove from oven and add a slice of avocado on top. Serve hot.
Notes: 1) Make sure you thaw out the pastry dough completely. I like leaving it in the refrigerator over night. 2) The size that you make these is completely up to you. My husband likes these "hot pocket" size. For him, I take a 4" square, fill it with a few tablespoons of the mixture and place a second 4" square on top (crease the sides). The baking time then takes about 30 minutes. Others like filling the mixture into cups. The recipe works well for an appetizer, they can be eaten in one or two bites and don't fall apart. I would love to hear your variations.
Southwest Puff Pastry Bites
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Ingredients
- 1 tablespoon Olive Oil
- 1 Garlic Clove minced
- 1 medium White Onion diced
- ½ Green Bell Pepper diced
- 3 tablespoons of Sweet Corn canned
- ¼ cup of Kidney Beans canned
- ½ cup Water
- 1 tablespoon of Tomato Paste
- ¼ teaspoon Cayenne Pepper
- ½ teaspoon Salt
- ½ teaspoon Cumin
- 1 teaspoon Thyme
- 1 teaspoon Paprika
- 1 sheet of Puff Pastry Pepperidge Farm is vegan or make your own
- ½ Avocado sliced
Instructions
-
Preheat oven to 400F (200C) and line cookie sheet with baking paper.
-
Heat olive oil over medium heat and add onion, bell pepper, and garlic. Saute until onion becomes slightly translucent. Stir in corn and beans. Add water and tomato paste. Mix well until tomato paste has dissolved into water. Season with spices and herbs listed above.
-
Simmer over low heat for 5 minutes. If mixture starts to stick to the bottom add a teaspoon of water or take off heat.
-
Cut Puff pastry sheet into 2 inch squares. Arrange squares onto baking paper. Add a heaped teaspoon of the mixture onto each square and bake for 15 minutes in oven.
-
Remove from oven and add a slice of avocado on top. Serve hot.
Recipe Notes
1) Make sure you thaw out the pastry dough completely. I like leaving it in the refrigerator over night. 2) The size that you make these is completely up to you. My husband likes these "hot pocket" size. For him, I take a 4" square, fill it with a few tablespoons of the mixture and place a second 4" square on top (crease the sides). The baking time then takes about 30 minutes. Others like filling the mixture into cups. The recipe works well for an appetizer, they can be eaten in one or two bites and don't fall apart. I would love to hear your variations.
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