A friend of mine was kind enough to host an event at her apartment in Brooklyn where we learned how to make eco-friendly cleaning products. In return, I made some vegan snacks. I altered my spinach feta pastry recipe, so if you plan to make the non-vegan version, just use feta instead of tofu and ignore the cumin and coriander. The photo above is using regular pie crust dough, which browns, unlike the vegan recipe, which will remain pale.Makes roughly 16 pastries:
Filling (this can be made a day ahead and kept in fridge):
1 pkg frozen chopped spinach, thawed
1/2 onion, chopped
1/2 tsp garlic powder
1/4 tsp cumin seeds
1/8 tsp ground coriander
1/8 tsp ground cumin
Salt/pepper to taste
1/4 pkg of silken tofu, drained
1/8 tsp nutmeg
oil for sauteeing
-Sautee onion in oil till soft.
-Add spinach and spices. Cook till excess water from spinach has evaporated.
-Add tofu and continue cooking for another 10 min.
-Set aside to cool completely, or refrigerate. The filling MUST be cool, or you'll run into problems when filling and folding.
Pastry (vegan version. Can substitute with regular flaky crust recipe and use water to seal edges)
2.5 cups flour, plus more for dusting
1 cup veg shortening (chilled)
oil for brushing on top
This was quite a bit of trial and error. If you are used to the way regular flaky pastry dough feels, this will feel too wet and smooth. It also lacks the elasticity of regular dough, so when folding it over your filling, there's a good chance it will crack. Just be patient and experiment with the thickness of the dough when rolling it out. You can try to use water to fix cracking.
-Mix shortening with flour till smooth. Chill for at least 30 minutes.
-Preheat oven to 350. Grease a baking sheet
-Roll out dough on a floured surface and cut 4.5" circles (at this size I was able to make roughly 16 pastries). Fill with a tablespoon of spinach mix. Fold over filling and press edges together.
-Brush pastry with olive oil
-Bake for 30 min. These won't really brown, since they don't have milk or egg wash on them.
Love these!
ReplyDeleteThese look great! I really like Amy's feta and spinach frozen pockets...those look like a yummy vegan replacement.
ReplyDeleteDo you know that spinach can not be eaten with the tofu at the same time???!! Google it!
ReplyDeleteInteresting. Just googled it.There don't seem to be any definitive answers, just hints that it can "possibly" cause kidney stones.
ReplyDeleteBut try Googling "Spinach and Tofu" and you'll get a lot more results in the form of recipes, from Food and Wine, NY Times, etc...pretty certain they'd be sued if this combination of foods were to cause some dire reaction.
So folks, no one's forcing you to eat these "dangerous" spinach pockets. Guess you'll have to find out for yourselves.