“Chicken” & Mushroom Puffs

"Chicken" & Mushroom Puffs Mini Wellington Vegan RecipeThe holidays are near and it’s time to get a bit more fancy schmancy in the kitchen! Whether you want to try something fun and new with your family or your cooking to impress, these little vegan chicken and mushroom puffs, will make you look like a gourmand without needing to spend a day in culinary school! Perfect to make into small, appetizer style puffs or full entree style Wellingtons, cook up a perfect fall/winter meal in no time!

  • 1 sheet (half a 17-1/4-ounce package) frozen vegan puff pastry sheet
  • 2 Tbsp vegan butter
  • 1/2 cup diced sweet onions
  • 4 ounces coarse-chopped mushrooms
  • 2 garlic cloves, finely minced
  • Salt and pepper, to taste
  • 2 Tbsp chopped fresh parsley
  • 4 ounces vegan cream cheese, at room temperature
  • 1 Tbsp Dijon mustard
  • 1/2 tsp dried thyme leaves, crushed
  • 1/2 tsp rubbed sage (or 1/4 tsp ground sage)
  • 2 cups roughly torn chunks of cooked Gardein vegan chicken, chilled
  • 1/4 cup melted vegan butter, for brushingLet puff pastry thaw while you make the filling. Preheat oven to 400 F.Melt butter in a heavy skillet over medium heat. Add sweet onions, mushrooms, garlic, and salt and pepper to taste. Saute until sweet onions are translucent and the mushroom liquid has evaporated. Stir in parsley and set aside to cool to room temperature.

    Mix cream cheese, Dijon mustard, thyme, and sage until combined. Set aside.

    Roll out thawed puff pastry on a lightly floured surface into a 14-inch square. (Rolling between two sheets of plastic wrap makes easy work of this task.) Cut the square into 4 equal 7-inch squares.

    To assemble, divide cream cheese mixture equally amongst the squares, then top with mushroom mixture, and chilled chicken chunks or strips. Brush edges of the puff pastry squares with melted butter. Bring corners of the pastry square to the center, sealing all edges to contain the filling, created little purses. Place seam-side down on an ungreased baking sheet and brush with melted butter.

    Bake bundles for 25 minutes until golden brown. Enjoy!

 

 

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About Carolyn Scott-Hamilton

The Healthy Voyager, aka Carolyn Scott-Hamilton, is the creator and host of The Healthy Voyager web series, site, and overall brand. An award winning healthy, special diet and green living and travel expert, holistic nutritionist, plant based vegan chef, best-selling cookbook author, media spokesperson, sought after speaker, consultant and television personality, Carolyn Scott-Hamilton is a respected figure in the world of healthy lifestyle and travel as well as special diet cooking and nutrition. The Healthy Voyager aims to help people live well, one veggie at a time!

Comments

  1. Do you offer nutritional values with the recipes? I’m trying to stay within my calorie range :)

    Thanks!

  2. @ Rhyne: Aw, unfortunately we don’t. But there are sites that you can plug in the recipe and it will give you the nutritional analysis so you can stay on track. I also love using the MyNetDiary app for smartphones ; )

    Enjoy!

  3. With havin so much content and articles do you ever run into any issues of plagorism or copyright violation??? My blog has a lot of unique content I’ve either written myself or outsourced but it looks like a lot of it is popping it up all over the internet without my authorization. Do you know any methods to help stop content from being ripped off??? I’d certainly appreciate it. Roofing of Fort Worth, 8100 Wallace Road, Fort Worth, TX, 76135, US, 817-330-8100

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