Vegan Puff Pastry Appetizer has finely cut sautéd veggies, all tossed with Zesty Italian dressing then spooned in baked puff pastry shells.
This Vegan Puff Pastry Appetizer was a challenge for me because I wanted to come up with something that was completely new and I wanted to use a Vinaigrette dressing.
Italian dressing has been a family favorite for as long as I can remember so I choose this as my star.
What could be better? Mediterranean vegetables combined with Mediterranean dressing.
Table of Contents
Why You'll Love This Savory Puff Pastry Appetizer Recipe
Great For Parties- Whether you're hosting a party or attending one, these savory puff pastries are the perfect appetizer to bring along.
Crowd Pleaser- Puff pastries are sure to be a hit with vegans and non-vegans alike. Even the pickiest of eaters will enjoy these flakey, flavorful bites.
Packed With Flavor- These little pastries are bursting with flavor. The combination of savory veggies and the rich, flakey dough is simply irresistible.
Easy To Make- Veggie puff pastry appetizers are surprisingly easy to make. With just a few simple ingredients and a bit of time, you can have these delicious pastries ready to enjoy.
Freezes Well- Have leftovers? No problem! These pastries freeze well so that you can enjoy them at a later date.
Equipment Needed To Make Vegetable Puff Pastries
- Cutting Board
- Knife
- Skillet
- Large Bowl
- Stirring Spoon
- Measuring Cups and Spoons
Ingredients For Vegan Puff Pastry Appetizers
- Frozen puff pastry shells - easy to handle and they bake up beautifully.
- Coconut oil - a nice base for sauteeing.
- Red onion - gives a flavor contrast in a milder way than other onions.
- Button mushrooms - are the perfect earthy tasting foil.
- Canned artichokes - adds a texture that is a bit tangy in taste.
- Black olives - more cool texture that adds a hint of the Mediterranean.
- Italian dressing - ties all of the ingredients together.
- Salt - is the perfect understated seasoning.
- Black pepper - adds a bit of contrasting spice.
How To Make Veggie Puff Pastry Appetizers
- Having the onion finely chopped is important in this recipe. It just blends better with the other ingredients.
- When I chop artichokes they always seem to have one top layer that is tough. I peel that off and throw it away. The top part of the leaf is the heart so I keep that. Then chop up small and set aside.
- The mushrooms will shrink when you saute them but it is still good to slice the mushrooms and then chop also.
- Heat the oil in a skillet to med heat.
- Add the onions and saute until translucent - about 10 minutes.
- Remove the onions and set aside.
- In the same skillet add the mushrooms and saute for about 10-15 minutes.
- Remove from the pan and set aside. If there is liquid in the pan - throw that away.
- In a large bowl add the onions, mushrooms, artichokes, black olives, and salt, and pepper.
- Pour over the Italian Dressing and toss well.
- This is the point where you can freeze the filling - if you are preparing way in advance.
- The filling will also keep very well, for at least 3 days, in the refrigerator.
- To continue on ...
- Place the filling in the refrigerator until you are ready to stuff into the prepared pastry shells.
- Take the puff pastry shells out of the freezer and prepare according to the package directions.
- Sometimes, when baking, a couple of the shells tip over a bit. If this happens when you take them out of the oven, right away, push them upright with a fork.
- Let them cool.
- To finalize the appetizer:
- Carefully take off the top shell lid.
- On a dinner plate divide the filling into 12 piles. Fill each shell with the filling.
- If it overflows too much at the top then take a little bit more of the shell from the center.
What to Serve/Pair With Savory Vegetable Puff Pastries
Veggie puff pastries are perfect for snacking or as an appetizer. Serve them with a dipping sauce like vegan ranch dressing, dairy-free tzatziki, or hummus. You could also pair them with a salad or soup for a light meal.
Popular Substitutions & Additions
Veggie puff pastries are excellent as is, but there are a few ways you can change them up to suit your taste.
- If you're not a fan of mushrooms, feel free to leave them out.
- You could add other vegetables like zucchini, bell peppers, or broccoli.
- If you want a bit more of a cheesy flavor, you could add some vegan Parmesan cheese to the filling.
- Looking for a bit more of a kick? Add some red pepper flakes or hot sauce to the mix.
- You could also top your veggie puff pastries with vegan chili or salsa for an extra bit of flavor.
How To Reheat & Store Homemade Puff Pastry Appetizer
What Is The Best Way To Store Vegetable Puff Pastries?
Leftover veggie puff pastries can be stored in an airtight container in the refrigerator.
How Long Will Puff Pastry Appetizers Last In The Fridge?
When stored properly, you can store vegetable puff pastry appetizers in the refrigerator for up to 4 days.
Can I Freeze Vegan Puff Pastry Appetizers?
Yes! These puff pastries freeze well. Be sure to store them in an airtight container or freezer bag. When stored in the freezer, veggie puff pastries will last for up to 3 months.
How To Reheat Puff Pastry Appetizers With Vegetables?
There are a few ways you can reheat these pastries.
Reheat them in a preheated oven at 350 degrees Fahrenheit for 10-15 minutes or until warmed through. You could also microwave them for 30-60 seconds or until heated.
Veggie Puff Pastry Appetizer FAQs
Can I make these puff pastries ahead of time?
Yes! You can prepare the veggie filling and keep it in the refrigerator for up to 2 days. You could also prepare the puff pastry dough ahead of time and store it in the freezer for up to 2 months.
When ready to make the appetizers, thaw the dough and fill them as directed.
📋 Recipe
Veggie Puff Pastry Appetizer
Ingredients
- 2 packages frozen puff pastry shells - 6 in each package
- 1 tablespoon coconut oil
- ½ red onion - finely chopped
- 8 ounces button mushrooms - sliced
- 14 ounces artichokes - one 14 ounce can, NOT marinated
- 1 ounce black olives - that's about 5 small black olives
- ⅓ cup Italian dressing
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Having the onion finely chopped is important in this recipe. It just blends better with the other ingredients.
- When I chop artichokes they always seem to have one top layer that is tough. I peel that off and throw it away. The top part of the leaf is the heart so I keep that. Then chop up small and set aside.
- The mushrooms will shrink when you saute them but it is still good to slice the mushrooms and then chop also.
- Heat the oil in a skillet to med heat. Add the onions and saute until translucent - about 10 minutes. Remove the onions and set aside.
- In the same skillet add the mushrooms and saute for about 10-15 minutes.
- Remove from the pan and set aside. If there is liquid in the pan - throw that away.
- In a large bowl add the onions, mushrooms, artichokes, black olives and salt and pepper.
- Pour over the Italian Dressing and toss well.
- This is the point where you can freeze the filling - if you are preparing way in advance. The filling will also keep very well, for at least 3 days, in the refrigerator.
To continue on ...
- Place the filling in the refrigerator until you are ready to stuff into the prepared pastry shells.
- Take the puff pastry shells out of the freezer and prepare according to the package directions.
- Sometimes, when baking, a couple of the shells tip over a bit. If this happens when you take them out of the oven, right away, push them upright with a fork.
- Let them cool.
To finalize the appetizer:
- Carefully take off the top shell lid.
- On a dinner plate divide the filling into 12 piles. Fill each shell with the filling.
- If it overflows too much at the top then take a little bit more of the shell from the center.
Maggie Unzueta @ Mama Maggie's Kitchen
Yum! Artichokes and mushrooms. Can't go wrong with that combo!
Ashley @ Wishes & Dishes
I love that zesty Italian dressing! These look too good! Great idea!
Deanna Segrave-Daly (@tspbasil)
What a unique app idea - you could do so many veggie combos with this!
claire @ the realistic nutritionist
Isn't puff pastry a life saver? I love it.
Ginny McMeans
Exactly Maggie! 🙂
Ginny McMeans
Thanks so much Ashley!
Ginny McMeans
It would really be fun to experiment so more Deanna and thanks!
Ginny McMeans
Yes! I have only just discovered the vegan versions lately.
Kim (Feed Me, Seymour)
This is so different from anything I've ever had before. I love it!
Brenda@SugarFreeMom
It looks and sounds delightful!
Kim Beaulieu
I am completely and positively in love with this dish. It's just perfection on a plate. Technically a cooling rack, but that's not a saying. Yet.
Martha @ A Family Feast
What a great recipe! I can see why you liked it so much!!
Amanda ( The Kitcheneer)
What a great appetizer idea! Love having more ideas to utilize puff pastry dough!
christine
Love puff pastry appetizers and this one looks like it's got some great flavors going on with it.
Angie
What a great appetizer idea, and I love that this recipe calls for puff pastry, it's one of my favs!
Ginny McMeans
That is fantastic Kim!
Ginny McMeans
Wonderful Brenda. That makes me feel very good! 🙂
Ginny McMeans
Ha! Yes, perfection on a cooking rack. 🙂
Ginny McMeans
Thanks Martha!
Ginny McMeans
I am so glad you like it Amanda!
Elizabeth @ Food Ramblings
It looks like you were certainly up for the challenge- these puff pastries look great for a party!
Aly ~ Cooking In Stilettos
Amazing appetizer - love this one Ginny!
Angie | Big Bear's Wife
Frozen puff pastry shells are wonderful aren't they! I love this appetizer recipe!!
Susan
Puff pastry is so dangerous around me. I would gobble this up and I see so many variations on those cups.
Angela {Mind Over Batter}
Perfection! I love that you can make and freeze the filling in advance. Cuts down on day of prep time!
Rose | The Clean Dish
These puff pastries look like something you're served at the opening of a fancy art gallery - adorable!! Thanks for sharing this recipe - bookmarking!!
valmg @ From Val's Kitchen
Those are so pretty and colorful! They'd really make a table! I bet company would gobble them up in no time, especially my brother.
Nutmeg Nanny
Zesty Italian dressing is my favorite!
Lauren @ Healthy Delicious
I have a soft spot for Zesty Italian, too. These look delicious!
Ginny McMeans
Me too Christine and thanks!
Ginny McMeans
Thank you so much Angie!
Ginny McMeans
I am always ready for a challenge 🙂 it is more fun that way! Thanks Elizabeth!
Ginny McMeans
Thanks so much Aly, That means a lot to me.
Stephanie
These look amazing! And I love how you can save time by making and freezing if needed! I definitely need to give this a try - thanks for sharing! #client
Renie
This looks yummy but I have another dressing you might want to try , I buy it at Target just by accident and wow is it a hit its store brand called (Market Pantry) Greek vinaigrette its so yummy! also very well priced
Ginny McMeans
Thanks Renie! I will check it out and the ingredients. I really appreciate it!
Becky Striepe
These look so amazing!
Ginny McMeans
Thanks Becky! I need to make them again 🙂
Lisa Huff
How adorable are these?! I really need to stock up on those puff pastry shells!
Joyce
I love puff pastry so these quick and easy snacks are right up my alley with the saltiness of the salt and the sweetness of the onions!
Traci
Such a great idea, Ginny! I always love a new appetizer idea...thanks for sharing!
Thanh | Eat, Little Bird
I love how you took a French idea and made it Californian 😉 They sound perfect for a party!