Have a bite of these scrumptious buttery croissants filled with vegan vegetable “mince”.
Prep Time: 15 mins
Cook Time: 25 mins
Makes : 8
2 sheets puff pastry, thawed
1/4 cauliflower head, cut into florets
1 carrot, chopped
1 small zucchini, peeled and grated
1/2 cup green peas
1/2 teaspoon rosemary
salt and pepper, to taste
oil of your choice, for frying
2 tablespoons melted dairy-free butter, for brushing
1 teaspoon poppy seeds
Place cauliflower florets and carrots into a blender and pulse until the mixture resembles rice. In a frying pan heat oil over medium heat, add grated zucchini and cook for 3-5 minutes until slightly golden. Add cauliflower carrot mixture, peas, rosemary and season to taste. Cook for another 5-10 minutes constantly stirring until you end up with "mince" looking mixture. Turn off the heat and let the mixture cool.
Meanwhile, preheat oven to 180°C and line a baking tray with parchment paper. Cut each puff pastry sheet into 4 triangles, you should have 8 triangles out of two puff pastry sheets. Place about 2 teaspoons of the filling down the center of each triangle and roll up, starting at the wider end. Arrange on the prepared baking tray, brush tops with melted butter and sprinkle with poppy seeds. Bake for 20-25 minutes until golden brown. Serve warm or at room temperature and enjoy.
Use my easy homemade puff pastry dough recipe.
You can also bake the croissants without stuffing them. Once they are baked let them cool and then cut each croissant in a half lengthwise and stuff with the filling.