SERVES
Makes 12
PREP TIME
15 min
COOK TIME
15 min
TOTAL TIME
30 min
INGREDIENTS
- 1 Tbsp olive oil
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 1 1/2 cups vegan sour cream
- 1 tsp tamari
- 1 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp smoked paprika
- 1 sheet vegan puff pastry, defrosted
- 1 cup GOOD PLANeT Olive Oil Shreds Mozzarella Shreds
- Splash water or vegetable stock
- Salt & pepper to taste
- Fresh parsley to garnish
MADE WITH GOOD PLANeT
Mozzarella
DIRECTIONS
1.
Heat oven to 400F. Spray a muffin tin with olive oil. With a pizza cutter or sharp knife, cut puff pastry sheet into 12 equal squares. Place each square firmly into each muffin tin well. Bake for 10-12 minutes until golden brown. While the dough is baking, prepare the filling.
2.
Heat olive oil in a pan and once hot add the minced onion. Cook over medium heat for about 5 minutes, stirring frequently, then add a splash of water or vegetable broth. Keep cooking the onion for about 10 more minutes, adding more liquid if needed, until the onions are nicely caramelized. In a mixing bowl, add vegan sour cream, caramelized onions, tamari, onion powder, garlic powder, smoked paprika, salt and pepper. Stir to combine.
3.
With the back of a spoon or a small ice cream scoop, make a well into the each puff pastry square, Add a heaping tablespoon of filling and top with Mozzarella Shreds. Bake for another 5 minutes or until the cheese is melted. Garnish with parsley and enjoy!