A quick and easy lunch or dinner recipe, perfect for packed lunches and picnics.
2 sheets pre-rolled puff pastry
2 cups spinach, chopped
2 bell peppers, chopped
1/2 medium onion, diced
200g olive tofu (or sub 150g plain tofu plus 50g diced olives and a half teaspoon of dried basil), crumbled
4 tablespoons vegan pesto
4 tablespoons sesame seeds
Preheat your oven to 180C/350F. Sauté the onion on medium heat until caramelized - you can add the peppers if you would prefer them soft in the final pasty. Cut each sheet of pastry in half. On each half, spread one quarter of the houmous, and one tablespoon of pesto, making sure you leave about a centimeter empty on all sides. Sprinkle one quarter of each of the remaining ingredients on each piece of pastry, except for the olive oil, water, and sesame seeds. Fold the pastry, and press the edges with a fork to ensure they stay closed (you can spread a small amount of water around the edges if the pastry doesn't stick together easily). Use the fork to poke some holes on top of the pastry, so steam can escape during cooking. Using a pastry brush, brush a small amount of water on top of each folded pasty, and immediately top with sesame seeds. Bake for 20 - 25 minutes, or until lightly browned and crispy.