Mediterranean Puffs

Puff pastry square with mediterranean vegetables on chopping board

These are actually a recreation of a Tesco bakery item that I bought randomly and then kept going back for because they were so delicious. Then they stopped making them and I went vegan and so I had to come up with my own. These are just as delicious and completely free of animal products, win-win! Perfect to take along to picnics, as part of a party buffet or served as a main meal with vegetables or salad.

Puff pastry squares with mediterranean vegetables on baking tray

Mediterranean Puffs

Delicious puff pastry squares topped with a creamy filling of mediterranean vegetables and topped with vegan cheese.
Servings 8 puffs


  • 1 sheet of vegan puff pastry see notes

For the filling:

  • 1 tbsp oil
  • 1/2 small red onion finely chopped
  • 1/4 yellow pepper finely diced
  • 1/4 red pepper finely diced
  • 1/4 courgette grated
  • Large handful of peas
  • 8 tsp Sun-dried tomato paste 1 for each puff
  • 20 g vegan feta finely grated - see notes
  • fresh parsley finely chopped

For the sauce:

  • 50 g cashews soaked and rinsed
  • 200 ml non-dairy milk
  • 35 g firm pressed tofu
  • 1 tsp onion powder
  • 1 tsp nutritional yeast see notes
  • 1 tsp cornflour
  • 1 tsp salt
  • Pinch of black pepper

For the glaze:

  • 2 tsp non-dairy milk
  • 1 tsp non-dairy butter
  • 1 tsp oil


  1. Preheat the oven to 180 degrees C. Line two baking trays.
  2. Roll out the pastry sheet, cut into 8 squares and lay out on the trays with space around each one.
  3. Heat the oil in a frying pan on a medium heat, add the onion and peppers and sauté for 2-3 minutes before adding the courgette and peas.

  4. Meanwhile add all the sauce ingredients to a blender and blend until completely smooth. You will probably need to stop and stir the mixture a couple of times to make sure it blends properly.
  5. Once the vegetables have sautéed and coloured slightly, add the sauce to the pan. Mix well and simmer for 3-4 minutes, stirring throughout so it doesn't stick to the pan or go lumpy, until it has thickened nicely. Take the pan off the heat and allow the mixture to cool slightly.
  6. Add a teaspoon of the sun-dried tomato paste to each square and spread evenly, leaving a small border round the edges. Then spoon the vegetable mixture onto each square, but don't overload them.
  7. Using a pastry brush, brush some non-dairy milk around the edges of each square, then fold the corners in by around 1cm to point in towards the centre.

  8. To make the glaze, gently heat together 2 tsp non-dairy milk, 1 tsp non-dairy butter and 1 tsp oil until melted. Brush this all over the puffs.

  9. Bake for 20 minutes until golden brown and the filling has set nicely.
  10. You can serve these immediately or slightly warm but I like them best cold.

Recipe Notes

If you don't want to make the full glaze, you can use either non-dairy milk or oil on their own.

Jus-Rol puff pastry is accidentally vegan and comes in a gluten free version. I also used the Sheese Greek Style Feta Block and Marigold Nutritional Yeast Flakes.

Puff pastry square with mediterranean vegetables on chopping board

Puff pastry square with mediterranean vegetables on baking paper

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating