VEGCHEESE Parsley & Onion Turnovers
by VEGCHEESEAuthor:
VEGCHEESE
Growing up, our mom used to make cheese with parsley and onion turnovers regularly! They were devoured soon after we would smell them coming out of the oven. My mom's recipe (veganized) brings back childhood memories like no other dish. We hope you get to try this recipe yourself and enjoy them as much as our family does!
Ingredients
1 pack VEGCHEESE Fresh Mozz
400g vegan puff pastry dough
1/3 cup parsley (chopped)
1/2 medium onion (chopped)
1 tablespoon plant-based milk
1 tablespoon oil (avocado, coconut or olive oil all work)
Sesame seeds (optional)
Directions
Preheat oven to 350°F
In a bowl, combine VEGCHEESE Fresh Mozz, chopped parsley and chopped onion.
On a smooth, lightly floured surface, unfold puff pastry sheets. Cut the sheets into approximately 4x4 inch squares.
Place 1 tablespoon of the filling at the center of each puff pastry square.
Fold each square from one corner to the opposite corner to make triangles. Pinch along the outer edge to seal. Use a fork to crimp the outer edge of each triangle.
Brush oil on a baking sheet and place the turnovers onto the sheet.
Use a pastry brush to brush a layer of plant-based milk onto the surface of each turnover.
Sprinkle the turnovers with sesame seeds, if desired.
Bake in oven for about 15 minutes. Make sure that you keep checking to ensure that they don't burn!
Enjoy!