Recipes
Mini Plant-Based 'Beef' Puff Pastries (Gluten-Free)
40 mins
40 mins
Serves Makes 12
Serves Makes 12
These tasty 'beef' pastries were part of our 2025 Christmas Cook Off and they were made by our very own magazine editor Ina.
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Ingredients
- 3 gluten-free puff pastry sheets, thawed
- 340g Impossible beef mince
- 1/2 onion, finely chopped
- 1 Tbs cold-pressed extra virgin rapeseed oil
- 1 tsp paprika
- Salt and Pepper to taste
- 1 egg, lightly beaten (for egg wash or use aquafaba for a vegan option)
Directions
- Preheat oven to 200oC (fan bake).
- In a mixing bowl, combine the Impossible mince, finely chopped onion, paprika, salt and pepper.
- Roll the mixture into 12 small meatballs (about 1 tablespoon each).
- Heat the oil in a pan over medium heat.
- Sear the meatballs for 1-2 minutes on each side - they will finish cooking in the oven.
- Cut each thawed puff pastry sheet into 4 equal squares (12 squares total).
- Place one meatball in the centre of each pastry square.
- Bring the four corners of the pastry up around the meatball and pinch to seal.
- Brush the tops with egg wash (or aquafaba for a vegan alternative).
- Arrange pastries on a lined baking tray.
- Bake for 15-18 minutes, or until golden, puffed, and crisp.
