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Vietnamese-inspired Meat Pastry

Watch how to make it here

This vegan Vietnamese-inspired Meat Pastry is flaky, buttery, and crispy. It’s best enjoyed for breakfast or can be served at holiday parties. These savory meat pies are delicious finger food that will surely be a crowd-pleaser!

Notes:

  1. The recipe below will most likely result in leftover filling. Feel free to use it with more pastries or stir-fry it in a pan for 7-10 minutes.
  2. The vegan ground beef used in this recipe is from Impossible Foods. Any unseasoned vegan ground meat will work for this recipe.
  3. Dried wood ear mushroom slices can be found at most Asian grocery stores.
  4. Store leftover pastries in the fridge for up to 3 days. Reheat in the air fryer for 2-3 minutes at 400F.

Prep Time

60 min

cooking time

25 min

Servings

12

total time

1 hour 25 min

Difficulty

Medium

Ingredients

1
*Filling*
2
12 oz vegan ground beef
3
1/3 cup walnuts, roughly chopped
4
1/4 cup dried wood ear mushroom slices
5
1/4 yellow onion, minced
6
1 scallion, minced
7
1.5 tsp salt
8
1 tsp ground black pepper
9
1 tbsp sugar
10
1 tbsp vegan fish sauce
11
1 vegetable bouillon cube
12
*Dough*
13
2 vegan pastry puff sheets
14
1/4 cup unsweetened plant-based milk
15
1 tbsp maple syrup

Cooking Instructions

1
1
Remove the pastry puff sheets from the freezer. Thaw on the counter at room temperature for at least 45 minutes.
2
2
Soak the wood ear mushroom slices in a bowl of hot water for at least 10-15 minutes. Once rehydrated, drain the water and set aside.
3
3
Preheat the oven to 350 degrees F. Prepare a baking sheet by layering it with parchment paper. Combine the filling ingredients in a bowl and mix everything well together.
4
4
Use a clean ruler to cut the dough into four by four inch squares. There should be about 24 squares that will be used to make 12 pastries.
5
5
Add 1 tablespoon of the filling onto the center of one square piece. Place another square piece on top of the filling. Gently press down the center and use a fork to crimp and seal all 4 edges. Repeat until the dough has been used.
6
6
Combine unsweetened plant-based milk with maple syrup to create the vegan egg wash. Brush the top of each pastry with the egg wash to create a golden crust during baking.
7
7
Place the pastry on the parchment paper lined baking sheet. Bake in the oven for 25 minutes until light golden brown. Enjoy!
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ABOUT AUTHOR
Hi, I'm Tiff!

Tiff Loves Tofu is a blog all about simple and delicious plant-based recipes, largely influenced by my culture and life experiences. I hope to show people that cooking wholesome, vibrant plant-based meals is not only easy but it is loads of fun. So, let’s get cooking!

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