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VeganMoFo: Tempeh Sausage Pastry Puffs October 30, 2009

Filed under: Appetizer,Breakfast,Vegan — pastrybrush @ 7:00 am
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I had some extra Pepperidge Farm puff pastry in my fridge and decided that it was time to make something quick an easy with it.  I went to my sidekick, Vegan Brunch, and saw a tasty recipe for tempeh sausage pastry puffs and knew I had to try them.  Everything came together perfectly and I had a few of these for dinner the other night.  I loved the flavor of the tempeh sausage.  It was actually one of the best recipes for a quick sausage that I have ever tasted.  The flakiness of the puff pastry was the perfect bed for the sausage and it made them easy to just pick up and eat.  Finger food is my friend 🙂

100_2479Tempeh Sausage Pastry Puffs

Source: Vegan Brunch by Isa Chandra Moskowitz

8 oz tempeh, crumbled

1 package puff pastry (Pepperidge Farm brand is vegan), thawed

For the marinade:

1 cup vegetable broth

3 tbsp soy sauce

2 tbsp lemon juice

For everything else:

2 tbsp olive oil

1 red bell pepper, finely chopped

1 small onion, finely chopped

3 garlic cloves, minced

2 tsp fennel seeds, chopped

2 tsp dried thyme

2 tsp dried rosemary

1/2 tsp red pepper flakes

salt, to taste

olive oil for brushing the pastry

Whisk the marinade ingredients together in a small mixing bowl.  And the tempeh and let marinate for an hour.

When the hour is almost up, preheat a large pan over medium heat.  Saute the red bell pepper and onion in the oil for 7 to 10 minutes, until the onion is translucent.  Add garlic and spices and sate another 3 minutes.  Frain the marinated tempeh and add it to the pan.  Turn the heat up to medium hight and cook for about 15 minutes, stirring often.

In the meantime, preheat the oven to 400°F and start preparing you puff pastries.  Pout a little olive oil into a cup and brush a large baking sheet with olive oil.  Cut each pastry sheet into nine squares and set them on the baking sheet at least an inch apart.  Brush the tops of the pastries with olive oil.  When the tempeh is ready, taste for salt and remove from heat.  Top each pastry right in the middle with a heaping tablespoon of tempeh.

Bake for 18 to 20 minutes, until the pastries are nice and puffed.  Serve ASAP.


One Response to “VeganMoFo: Tempeh Sausage Pastry Puffs”

  1. tamaraeden Says:

    This recipe is on a ton of sites now. I’m making them today but using Filo dough – it has no palm oil, is less fat and less expensive. Not sure what I’ll do with them: roll, put on top, triangles. 🙂

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