Southwest Puff Pastry Bites

Course Vegan
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Author Vanessa


  • 1 tablespoon Olive Oil
  • 1 Garlic Clove minced
  • 1 medium White Onion diced
  • 1/2 Green Bell Pepper diced
  • 3 tablespoons of Sweet Corn canned
  • 1/4 cup of Kidney Beans canned
  • 1/2 cup Water
  • 1 tablespoon of Tomato Paste
  • 1/4 teaspoon Cayenne Pepper
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Cumin
  • 1 teaspoon Thyme
  • 1 teaspoon Paprika
  • 1 sheet of Puff Pastry Pepperidge Farm is vegan or make your own
  • 1/2 Avocado sliced


  1. Preheat oven to 400F (200C) and line cookie sheet with baking paper.
  2. 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.
  3. Simmer over low heat for 5 minutes. If mixture starts to stick to the bottom add a teaspoon of water or take off heat.
  4. 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.
  5. 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.