Pastizzi

I have never been a fan of cheese, even ricotta. That being said, I have always loved the spinach and ricotta combination in pastizzi and cannelloni. This recipe is quick and easy, and great if you have any left over filling from my lasagne recipe! (which is my favourite meal!)

This recipe makes 12 – 18 and is:

  • GLUTEN FREE
  • DAIRY FREE
  • EGG FREE
  • VEGAN FRIENDLY

Ingredients

  •  Frozen Gluten Free Puff Pastry (3 large squares)
  • 1/2 cup of Unsalted Cashews (soaked)
  • 1/4 cup of Water
  • 125grams of Plain Tofu
  • 1 1/2 tablespoons of coconut oil, melted
  • Juice from 1/2 a Lemon
  • 1/2 tablespoon of melted Nuttelex
  • 3 cups of Baby Spinach
  • Salt, to taste

Method

  • Thaw Puff Pastry
  • Blitz Cashews, slowing adding water (with hand held mixer or blender)
  • Add Tofu, piece by piece
  • Add melted Coconut Oil, Lemon Juice and Nuttelex, mix
  • Add 2 cups of Baby Spinach, one cup at a time, blitz
  • Add final cup of Baby Spinach, do not blitz
  • Roll out Pastry based upon packet instructions
  • Cut into squares
  • Tablespoon mixture onto pastry, fold and seal with a fork
  • Cook as per pastry instructions
  • Serve and ENJOY!

 

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6 Comments

Add yours →

  1. These look totally delicious!

    Like

  2. Wonderful! They look delish – thanks for sharing!

    Like

  3. These look awesome! Is the puff pastry you use store-bought, and if so where do you find it? Thanks!

    Like

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