Veggie Puff Pastry Appetizer
Ligia Lugo
Published:
October 17, 2022
Last Modified:
May 9, 2024
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.
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.
Veggie Puff Pastry Appetizer
Ingredients
- 2 packages frozen puff pastry shells – 6 in each package
- 1 tablespoon coconut oil
- 1/2 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
- 1/3 cup Italian dressing
- 1/2 teaspoon salt
- 1/4 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.
