by Anda Mtshemla
One of my favourite things about grocery shopping is finding accidentally vegan items. My latest “Not-Made-For-Vegans-But-Perfectly-Suitable-For-Them-To-Eat” discovery is ready-made puff pastry. The stuff famous for being packed with a tonne of butter to produce its flaky texture? Yup, vegan.
While most store-bought variations are vegan, there are some brands that contain animal products so make sure you read the ingredient list.
For this recipe, I’ve used this amazing accidentally vegan find as a shortcut to one of my favourite desserts at the moment and yes, you only need three things!
You will need:
1 cup applesauce
1 roll puff pastry (400g)
splash of soy milk (to be used as egg wash)
Pre-heat oven to 180°C
Roll and smooth out the puff pastry sheet
Cut the pastry sheet into equal sized rectangles (a sheet this size gets you about 12 rectangles)
Spoon the applesauce into the centre of half of the rectangles, leaving room around the edges
Place the empty pastry rectangles on top of the applesauce filled ones, gently pressing down the edges of each one
Secure the edges of each pie pocket by gently pressing them down with a fork
Lightly score each of the pie pockets and brush generously with soy milk
Place in the pre-heated oven to bake for 12-15mins
Serve warm and enjoy on its own or with a serving of vegan ice cream