Under The Squash Vines

Pâté Chaud Chay:  Vegan Stuffed Puff Pastry

Ingredients: 

2 coils mung bean vermicelli, soaked in warm water, drained and chopped

1 cup dried black fungus, soaked in warm water, drained and chopped

1 large carrot, shredded, squeeze out water

1 bulb shallot, minced

1 bulb garlic, minced

2 pounds of your favorite plant-based ground

1 cup frozen green peas

Black pepper to taste

Vegan fish sauce to taste

1 package Pepperidge Farm Puff Pastry Sheets

Instructions: 

1. Mix all ingredients in a bowl.

2. Dust work surface with flour. Cut each sheet of puff pastry into 9 pieces. Roll out each piece to a square.

3. Stuff the pastry with the meat mixture. Seal the edges with a fork. Make an “X” slit at the top to let out steam.

4. Bake in oven 375° F until golden brown.