Per Serving 252kcals, 17.6g fat (4.3g saturated), 20g carbs (0.9g sugars), 4.5g protein, 1.2g fibre, 0.237g sodium
|150g raw cashews, soaked in water for 6-8 hours|
|120ml plain, unsweetened soy or almond milk|
|1½ tbsp lemon juice|
|2 garlic cloves|
|1 tsp salt|
|½ black pepper|
|280g package frozen spinach, thawed|
|2 shallots, finely chopped|
|2 tbsp fresh dill, chopped|
|2 x 320g sheets of vegan-friendly puff pastry|
|Olive oil, for brushing|
- Preheat the oven to 200˚C/180˚C fan/gas mark 6. Lightly coat two standard-sized muffin tins with cooking spray.
- Place the soaked, drained cashews, in the bowl of a food processor and add the milk, lemon juice, garlic, salt and pepper. Whizz until smooth, stopping to scrape down the sides of the bowl as needed.
- Drain the spinach in a colander and squeeze it tightly to remove as much moisture as possible. Add the spinach to the food processor, along with the shallots and dill. Pulse to combine well.
- Cut each sheet of puff pastry into three strips of equal length, and then cut each strip into thirds, making 18 squares in total.
- Push each pastry square into the bottom of a muffin tin cavity, stretching it out just a bit if needed so the corners reach up a little beyond the top of the tin.
- Spoon about two tablespoons of the spinach mixture into each puff pastry square. Fold the corners of each square inward and pinch together at the centre. Brush the top of each parcel with olive oil.
- Bake for 35 minutes until golden brown and puffed. Remove the tins from the oven and allow them to cool for five minutes.
- Loosen the puffs from the tin using a butter knife, then pull out and serve.