Vegan in the Freezer

open menu
open search bar
×

Vegan Puff Pastry Appetizer

Published: . Last Updated: by:

Jump to Recipe Rate Recipe

Vegan Puff Pastry Appetizer has finely cut sautéd veggies, all tossed with Zesty Italian dressing then spooned in baked puff pastry shells. Score!

Vegan Puff Pastry Appetizer is photographed with filled pastried lined up on a black cooling rack. They are sitting on a green mat.

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.

A style that is copied all along the California coast.

Jump to:

👩🏻‍🍳 Party time vegan appetizers

I just love having parties and get-togethers. Especially when the weather is nicer and everyone can move outdoors.

One of my favorite things to make is appetizers. You know how people have stacks of cookie recipes? Well, my stack is of appetizer recipes.

I sat down and started to sketch a few ideas with veggies and when I was ready, along with my complete household list, I headed off for the grocery store.

My cart was full including the freezer section, loaded last, and I was ready to get back home to make a fun and delicious new appetizer.

💭 Vegan puff pastry

You may be wondering where in the world you can get vegan puff pastry.

To make this a quick appetizer I used store-bought instead of homemade.

Guess what? There are quite a few vegan varieties.

The easiest to find is Pepperidge Farms. These are the shells as you can see not the sheets. But those are vegan too.

Just read the labels at your grocery store and you'll be pleasantly surprised.

Overhead view with snacks photographed and filled pastried up on a black cooling rack. Tops are laying alongside.

There are many different types of quick recipes you can make with store-bought puff pastry. I have a five on my blog.

How about dessert or breakfast even? Easy Apple Strudel!

Easy Apple Strudel example with apple steuufed strudel and sliced on a green plate.

You know how I try to work in being able to freeze part or all of my recipes for ease in entertaining? Well, this Vegan Puff Pastry Appetizer worked out perfectly.

The veggies are all cut very fine, some quickly sautéd, and all gets tossed with Italian dressing.

Then you can either enjoy it served in freshly baked puff pastry shells, refrigerate or freeze for up to 3 months. Score!

Vegan Puff Pastry Appetizer is photographed with filled pastried lined up on a black cooling rack. They are sitting on a green mat.

🥘 Ingredients

  • 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.

🔪 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.

Arrange and set out for the party!

As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links. Read my disclosure policy here.

If you take a photo of your delicious and easy appetizers I would love to see it. Follow me over on Instagram and tag me on your photo @vegan_in_the_freezer.

Your opinion means a lot to me and if you'd like to leave a comment and possibly a star rating I'd love to hear your thoughts.

Vegan Puff Pastry Appetizer is photographed with filled pastried lined up on a black cooling rack. More filling is in a small compote behind and there is text for pinning.

📋 Recipe

Vegan Puff Pastry Appetizer is photographed with filled pastried lined up on a black cooling rack. They are sitting on a green mat.

Vegan Puff Pastry Appetizer

Ginny McMeans
Vegan Puff Pastry Appetizer has finely cut sautéd veggies, all tossed with Zesty Italian dressing.
5 from 2 votes
Print Recipe
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Appetizer
Cuisine Finger Food
Servings 12 Appetizers
Calories 238 kcal

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.

Nutrition

Serving: 2AppetizersCalories: 238kcalCarbohydrates: 23gProtein: 3gFat: 16gSaturated Fat: 4gSodium: 333mgPotassium: 219mgFiber: 2gSugar: 1gVitamin A: 15IUVitamin C: 4.6mgCalcium: 21mgIron: 1.5mg
Tried this recipe?Let us know how it was!
Blue graphic snowflake as Vegan in the Freezers logo.

Subscribe and New Recipes Will Come Straight to Your Inbox!

Click to Subscribe

Reader Interactions

Comments

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Thanh | Eat, Little Bird

    I love how you took a French idea and made it Californian 😉 They sound perfect for a party!

  2. Traci

    Such a great idea, Ginny! I always love a new appetizer idea...thanks for sharing!

  3. Joyce

    5 stars
    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!

  4. Lisa Huff

    5 stars
    How adorable are these?! I really need to stock up on those puff pastry shells!

  5. Ginny McMeans

    Thanks Becky! I need to make them again 🙂

  6. Becky Striepe

    These look so amazing!

  7. Ginny McMeans

    Thanks Renie! I will check it out and the ingredients. I really appreciate it!

  8. 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

  9. 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

  10. Ginny McMeans

    Thanks so much Aly, That means a lot to me.

  11. Ginny McMeans

    I am always ready for a challenge 🙂 it is more fun that way! Thanks Elizabeth!

  12. Ginny McMeans

    Thank you so much Angie!

  13. Ginny McMeans

    Me too Christine and thanks!

  14. Lauren @ Healthy Delicious

    I have a soft spot for Zesty Italian, too. These look delicious!

  15. Nutmeg Nanny

    Zesty Italian dressing is my favorite!

  16. 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.

  17. 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!!

  18. Angela {Mind Over Batter}

    Perfection! I love that you can make and freeze the filling in advance. Cuts down on day of prep time!

  19. Susan

    Puff pastry is so dangerous around me. I would gobble this up and I see so many variations on those cups.

  20. Angie | Big Bear's Wife

    Frozen puff pastry shells are wonderful aren't they! I love this appetizer recipe!!

  21. Aly ~ Cooking In Stilettos

    Amazing appetizer - love this one Ginny!

  22. Elizabeth @ Food Ramblings

    It looks like you were certainly up for the challenge- these puff pastries look great for a party!

  23. Ginny McMeans

    I am so glad you like it Amanda!

  24. Ginny McMeans

    Thanks Martha!

  25. Ginny McMeans

    Ha! Yes, perfection on a cooking rack. 🙂

  26. Ginny McMeans

    Wonderful Brenda. That makes me feel very good! 🙂

  27. Ginny McMeans

    That is fantastic Kim!

  28. Angie

    What a great appetizer idea, and I love that this recipe calls for puff pastry, it's one of my favs!

  29. christine

    Love puff pastry appetizers and this one looks like it's got some great flavors going on with it.

  30. Amanda ( The Kitcheneer)

    What a great appetizer idea! Love having more ideas to utilize puff pastry dough!

  31. Martha @ A Family Feast

    What a great recipe! I can see why you liked it so much!!

  32. 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.

  34. Kim (Feed Me, Seymour)

    This is so different from anything I've ever had before. I love it!

  35. Ginny McMeans

    Yes! I have only just discovered the vegan versions lately.

  36. Ginny McMeans

    It would really be fun to experiment so more Deanna and thanks!

  37. Ginny McMeans

    Thanks so much Ashley!

  38. Ginny McMeans

    Exactly Maggie! 🙂

  39. claire @ the realistic nutritionist

    Isn't puff pastry a life saver? I love it.

  40. Deanna Segrave-Daly (@tspbasil)

    What a unique app idea - you could do so many veggie combos with this!

  41. Ashley @ Wishes & Dishes

    I love that zesty Italian dressing! These look too good! Great idea!

  42. Maggie Unzueta @ Mama Maggie's Kitchen

    Yum! Artichokes and mushrooms. Can't go wrong with that combo!