- 1 recipe Smokey Marinara “Meatballs”
- Up to 12 squares (5 x 5 inches) of vegan puff pastry, thawed
- water (for sealing pastry)
Preheat oven to 400° F.
Line baking sheet with parchment paper.
Spoon 2-3 meatballs onto middle of each square of puff pastry. Using finger, line edges of pastry with water. Fold squares in half to make a triangular shape. Using fork crimp edges of pastry together. Take fork and prick tops of pastries. Transfer to baking sheet and bake for 20 to 25 minutes or until tops and bottoms are golden brown. Overbake, rather than underbake these. Allow pastries to cool for 10 minutes on pan before serving.
Makes 8-12 pastries.
Tip: Have leftover filling? Try adding some grilled veggies and serve in sub sandwiches.