Makes 25-30 depending on size
- 1 packet shop bought pre rolled flakey pastry (the brand “new way” is vegan, I got it from countdown.)
- 500 g soft silken tofu
- 1/3 cup nutritional yeast
- 3/4 cup cooked spinach. Use frozen, fresh, whatever you like.
- 1.5 tspn mustard powder
- 2 tspn salt
- 1/2 tspn hing
- 3/4 tspn ground pepper.
Defrost your pastry by opening the package and leaving it on top of an oven that is warming up to 180 degrees. Or, you can plan ahead and leave it out on the bench for a couple of hours, but I wasn’t that proactive. Mix all filling ingreds together. Lay one sheet of pastry out and spread 1/4 of the filling out over the whole thing leaving a 5cm gap filling free at the end. It will ooze out and fill most of this gap anyway. Along this gap, brush a paste made of flour and water. Then, take the side opposite to the space you left free and roll it up into a log. Cut this log into 6,7, or 8 little spirals and put them on a lined baking tray. They will spread out a bit- leave enough room for this.
Cook at 180 degrees C for about.. 20 mins ish. Or until golden brown, crispy and all pastry is cooked.
And that’s it! People actually thought they had cheese in them, which I take as a measure of reasonable success 😀