Christmas Puff Treats Recipe From The Tiny Vegan Kitchen
These bite sized cheesy leek treats are so tasty and you can simplify the ingredients if making with children, maybe just fill with cheese.
They’re so much fun to make and topping them with some sesame or poppy seeds gives them an extra Christmassy feel. You can make them in advance and freeze too. They make a great Christmas party canapé that your friends will surely enjoy.
– I large leek, cleaned and thinly sliced
– 2 sheets of puff pastry
– 1 tbsp. of olive oil
– 1/2 tsp. of thyme leaves, finely chopped
– 2 slices of vegan cheese, diced
– 1/2 cup of soy cream
– Salt and pepper for seasoning
1. Preheat the oven to 180°.
2. Heat the oil in a pan and add the leeks, separating the strips as you let them fall into the pan. Reduce to a low heat and simmer, stirring regularly. Cook until tender.
3. Add the thyme and cream and cook for a couple more minutes. Season well with salt and pepper, stir well.
4. Remove from the heat and stir in the cheese. Allow to cool.
5. Lightly flour a clean surface and lay out your pre bought puff pastry sheets.
6. When the leek mix has cooled enough add a thin, even layer to one sheet. Gently cover with the second sheet and lightly roll with a rolling pin, just to flatten it out.
7. Use the cutters of your choice and start at the edge of the pastry, making sure not to waste any of it.
8. If you have a little cream left, use it to brush on the puffs and sprinkle with some sesame or poppy seeds.
9. Place the Christmas puffs on a large baking tray lined with baking parchment and cook for about 15mins. Share and enjoy!
Tanya is a vegan food blogger who set up The Tiny Vegan Kitchen blog in 2015.
Since then she has expanded into hosting Supper Clubs and giving Cooking workshops from her home in Dublin.
Tanya’s recipes include vegan versions of her favourite wholesome foods and celebrate the array of ingredients that are available to us to create and enjoy delicious food.
She also loves a hearty meal and throughout her blog she calls on the cuisines of countries that she’s visited to provide the inspiration for some of her recipes.