Satay Turnovers

Ingredients

  • 3 sheets puff pastry (Pepperidge Farms is vegan)
  • 8 oz Upton’s Italian flavor seitan
  • 1 large shallot
  • 2 whole water chestnuts (or 6-8 slices)
  • 3 Tbsp soy sauce
  • 1/2 cup chunky peanut butter or sesame paste
  • 1 tsp powdered ginger
  • 1 tsp curry powder
  • salt & pepper

Instructions

  1. Unroll chilled pastry and cut. into 9 even squares (a pizza wheel is good for this).
  2. Mince the shallot and water chestnuts
  3. Saute the shallot and water chestnuts until tender.
  4. Take the ingredients off the flame and add soy, peanut butter, and spices. Stir until well blended.
  5. Allow the filling to cool if it’s still hot.
  6. Stuff each pastry square with about 1 tbs of filling.
  7. Brush 2 edges of each square with water and seal the dry edges to the wet, making triangles.
  8. Keep chilled until baking.
  9. Bake at 400 degrees for about 10 minutes until browned.

This recipes makes 27 puff pastries.

Get Involved

Subscribe to our weekly update:


Donate

Volunteer

Veg Resources

Upcoming Events

Tuesday, September 15, 2020 - Tuesday, December 8, 2020

UMN Student Group Zoom Meeting

Tuesday, November 3, 2020

Vegan Recipe Swap!

Sunday, November 15, 2020

18th Annual Vegan Virtual ThanksLiving

Tuesday, November 17, 2020

Vegan Recipe Club via Zoom

Tuesday, December 1, 2020

Vegan Recipe Swap!