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:
- 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, use two heaping tablespoons per square
- Add tomato slices (two slices of a large heirloom tomato)
- 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.

Impossible Meat with Cheese and Tomato Puff Pastries
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.