Impossible™ Meat with Cheese and Tomato Puff Pastries

We were invited to dinner one night and our friends produced this absolutely decadent vegetable filled puff pastry entrée. Here I have modified the recipe to use Impossible™ meat, and it’s just as good! I have found that sharp white cheddar is the most flavorful, but feel free to replace the dairy with dairy-free vegan options. There are a lot of ingredients but once they are all put together it actually cooks up very quickly so it’s an easy-to-make entrée that’s served best with a fresh green garden salad.

INGREDIENTS:

• 1 12 oz. packet of Impossible™ ground plant based ground meat or any ground veg. meat
• 1 carton of Pepperidge Farm or Dufour puff pastry defrosted
• 2 large heirloom organic tomatoes
• 1/2 c.olive oil and or ghee
• 1/2 red pepper chopped
• 2 small carrots chopped
• 1/2 onion chopped
• 8 large slices of sharp white cheddar or Havarti or sharp vegan cheese
• 1 egg
• 1/2 t. Herbs de Provence
• 1/2 t. onion powder
• 2 garlic cloves
• Salt and Pepper to taste
• 1 vegetable bouillon cube
• 2 small fingerling potatoes, finely diced
• 1 cup (0.24 l) of heavy cream or unsweetened creamy oat milk

INSTRUCTIONS:

1. Preheat oven to 350 degrees F
2. Cut one medium size onion, the same amount of carrot, and one small potato (I used two yellow fingerling potatoes) into small pieces and sauté them in a pot. (I use Ghee.)
3. Cut two garlic cloves into small pieces and add them when the rest is almost ready
4. Transfer this mixture to a glass bowl
5. In the same pot, fry one pound of Impossible meat
6. Add some olive oil ( 3 – 4 tablespoons)
7. Season with salt, Herbs de Provence, pepper, onion powder, and a portion of a vegetable bouillon cube (maybe a third of a cube)
8. Add one finely cut up red bell pepper
9. Once done, transfer this to the same bowl
10. Add one egg and 2 – 3 tablespoons of heavy whipping cream and mix all of it
11. Roll out the pastry: one carton (each contains one sheet). Don’t roll them too thin or the pastries will break when you transfer them to a baking tray
12. Cut each sheet so that you obtain 4 rectangles (so 8 total)
13. Distribute the filling, use two heaping tablespoons per square
14. Add tomato slices (two slices of a large heirloom tomato)
15. Sprinkle salt and pepper on the tomato slices – not too much salt, though, because we are going to add cheese.
16. Add cheese (I used sliced Havarti)
17. Fold the pastry over and close it into pouches
18. Whatever way you have to make a seam
19. I start at one end of the seam and pull the edges with my fingers, folding them over themselves until I reach the end of the seam
20. Put on a baking tray lined with parchment paper and bake in a pre-heated oven at 350 F for 45 min to an hour (I have also made them at 400 degrees for 30 minutes if you don’t have much time)
21. Paint the pastries with egg, oil, or ghee 5 minutes before serving
22. Cool for 5 mins. before serving, best with a fresh green garden salad.

Serves 4.

Impossible Meat with Cheese and Tomato Puff Pastries

We were invited to dinner one night and our friends produced this absolutely decadent vegetable filled puff pastry entrée. Here I have modified the recipe to use Impossible™ meat, and it's just as good! I have found that sharp white cheddar is the most flavorful, but feel free to replace dairy with dairy-free vegan options. There are a lot of ingredients but once they are all put together it actually cooks up very quickly so it's an easy-to-make entrée that's served best with a fresh green garden salad.

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Servings 4

Ingredients

  

• 1 12 oz. packet of Impossible™ ground plant based ground meat or any ground veg. meat
• 1 carton of Pepperidge Farm or Dufour puff pastry defrosted
• 2 large heirloom organic tomatoes
• 1/2 c.olive oil and or ghee
• 1/2 red pepper chopped
• 2 small carrots chopped
• 1/2 onion chopped
• 8 large slices of sharp white cheddar or Havarti or sharp vegan cheese
• 1 egg
• 1/2 t. Herbs de Provence
• 1/2 t. onion powder
• Salt and Pepper to taste
• 1 vegetable bouillon cube
• 2 small fingerling potatoes finely diced
• 1 cup 0.24 l of heavy cream or unsweetened creamy oat milk

Instructions

 

• Preheat oven to 350 degrees F
• Cut one medium size onion, the same amount of carrot, and one small potato (I used two yellow fingerling potatoes) into small pieces and sauté them in a pot. (I use Ghee.)
• Cut two garlic cloves into small pieces and add them when the rest is almost ready
• Transfer this mixture to a glass bowl.
• In the same pot, fry one pound of Impossible meat
• Add some olive oil ( 3 – 4 tablespoons)
• Season with salt, Herbs de Provence, pepper, onion powder, and a portion of a vegetable bouillon cube (maybe a third of a cube)
• Add one finely cut up red bell pepper
• Once done, transfer this to the same bowl
• Add one egg and 2 – 3 tablespoons of heavy whipping cream and mix all of it
• Roll out the pastry: one carton (each contains one sheet). Don't roll them too thin or the pastries will break when you transfer them to a baking tray
• Cut each sheet so that you obtain 4 rectangles (so 8 total)
• Distribute the filling
• Add tomato slices (two slices of a large heirloom tomato is what I used)
• Sprinkle salt and pepper on the tomato slices – not too much salt, though, because we are going to add cheese.
• Add cheese (I used sliced Havarti)
• Fold the pastry over and close it into pouches
• Whatever way you have to make a seam
• I start at one end of the seam and pull the edges with my fingers, folding them over themselves until I reach the end of the seam
• Put on a baking tray lined with parchment paper and bake in a pre-heated oven at 350 F for 45 min to an hour (I have also made them at 400 degrees for 30 minutes if you don’t have much time)
• Paint the pastries with egg, oil, or ghee 5 minutes before serving
• Cool for 5 mins. Before serving, best with a fresh green garden salad.
• Serves 4.