Description
Flaky vegan zucchini pocket pies filled with creamy herbs and baked to golden perfection.
Ingredients
Scale
- 2 medium zucchini, grated
- 1 sheet vegan puff pastry
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1/2 cup vegan cream cheese
- 2 tablespoons fresh herbs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 400°F (200°C).
- Cook onion and garlic in olive oil until soft.
- Add zucchini and cook until moisture evaporates.
- Mix with vegan cream cheese and herbs.
- Roll out pastry and cut into rectangles.
- Add filling, fold, and seal edges.
- Bake for 18 to 22 minutes until golden.
Notes
- Drain zucchini well to avoid soggy filling
- Do not overfill pastries
- Reheat in oven for crispiness
Nutrition
- Serving Size: 1 portion
- Calories: 280
- Sugar: 3g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
Keywords: vegan zucchini pocket pie, zucchini pastry, vegan snacks