Puff pastry is more of a splurge than everyday fare, but these savory pockets are tasty enough for a special luncheon or appetizer. Look for puff pastry that contains oil rather than butter, and feel free to spice up the stuffing as you please by adding additional herbs or spices, such as cumin.


1 package frozen puff pastry

1 cup textured vegetable protein (TVP)

1 cup hot water

1 tsp. beef-flavored meatless base, such as Better Than Bouillon

5 ounces baby spinach

2 Tbsp. olive oil

½ cup diced onion

6 ounces chopped mushrooms

3 garlic cloves, pressed

1 Tbsp. soy sauce

1 tsp. gravy base, such as Gravy Master

2 tsp. flour

Freshly ground black pepper

1 Tbsp. olive oil plus a pinch turmeric


1. Thaw the puff pastry according to package directions. Lightly flour your work surface and roll out each sheet to measure 10×12 inches. Using a pizza cutter or sharp knife, cut each sheet in half across the width and into thirds across the length, making six long rectangles out of each sheet.

2. In a medium bowl, mix together the TVP, water, and beefless base. Set aside, stirring occasionally.

3. Steam the spinach in the microwave for 1 ½ minutes. Drain it well, and when it’s cool enough, squeeze the water out of it and chop it.

4. In a sauté pan, heat the olive oil and add the TVP mixture. Cook and stir for 10 minutes on medium heat, then add the onions, mushrooms, and garlic. Cook and stir for another 10 minutes, then add the soy sauce, gravy base, and pepper. Stir well, taste for salt, then sprinkle the flour over all and mix it in well. Cool this mixture until it is cool enough to handle.

5. Use your hands to form the filling into 12 balls, compressing them so they hold together. Place one ball on one half of each pastry rectangle and brush the other half with a little water.

6. Fold the dampened half of pastry over the stuffing and press the edges down to form a seal all around. Crimp the edges with a fork, and slightly flatten out the pastries. Brush the tops with a little of the oil/turmeric mixture.

7. Place the pastries on a sheet pan topped with parchment and bake at 400 degrees for 24 to 28 minutes, until puffed and golden.