Course Type
Breakfast / Snack
Dietary Restrictions
Dairy-Free
8 Servings
Ingredients
1 large onion, finely chopped
1 medium sweet potato, peeled and diced
1 red bell pepper, diced
Spinach
2 cloves garlic, minced
1 tsp chopped rosemary
1 tsp chopped thyme
Salt, to taste
Black pepper, to taste
2 tbsp olive oil, and extra for brushing
2 sheets dairy-free puff pastry
Cooking Utensils
Large pan
Baking sheet
Parchment paper
Kitchen knife
Cutting board
Fork
Pastry brush
Instructions
1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large pan over medium heat, sauté the finely chopped onions in olive oil until they turn golden brown.
3. To the onions, add the diced sweet potatoes and cook until they soften. Add in the diced bell peppers, spinach, and minced garlic. Cook until all the moisture evaporates.
4. Season the vegetable mixture with chopped rosemary, thyme, salt, and pepper. Let it cool.
5. Roll out the pastry sheets on a lightly floured surface, and cut circles of about 5-inch diameters.
6. Divide the cooled vegetable mixture between the pastry circles, placing it in the middle. Fold the circles over to make half-moons, and seal the edges with a fork.
7. Brush the pastries with olive oil and bake them for 20-25 minutes until puffed and golden.
8. Serve hot.
