Vegan Mushroom Sun Dried Tomato Pockets


banana hater
Jun 4, 2012
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2 onions, diced
olive oil
1 lb. mushrooms, sliced (I used baby bella—but others would be good too, especially if you can get nicer ones)
a few dried mushrooms, reconstituted and minced (I used porcini)
sun dried tomatoes, minced — I used maybe 5 or 6
handful of chopped walnuts, toasted
1 package puff pastry (2 sheets) — pepperidge farm is vegan!


preheat oven to 425 F (220 C). very lightly grease a baking sheet.

saute the onions in the oil until a bit browned. add the fresh mushrooms, stir, and cover. when shrooms have released their liquid and are soft, uncover and cook off the liquid. add the dried mushrooms, sun dried tomatoes, walnuts, and oregano. salt to taste.

unfold the puff pastry. or, if you're like me and you defrosted it wrong and it's stuck together you can just roll it to the right thickness. cut each sheet into 6 pieces (or really just however many you want). spoon some of the filling onto the center of half the pieces, leaving a bit of room at the edge. with your finger wet the edge of the pastry. place another piece on top and crimp the edge with a fork. poke some air holes in the top. there'll probably be some extra filling—I found it to be good with roasted potatoes. bake for ~20 minutes until golden brown.