Satay Turnovers


  • 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


  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.

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