Nutolene Pastizzi
I made these today, from scratch.
1 cup nutolene [nut meat]
1 cup butternut pumpkin, peeled
1/2 cup green peas
1 cup spinach and rocket mix
2-3 tsp garlic dip
2-3 tsp hommus
vegan puff pastry
Avacado oil [or oil of choice]
defrost pastry. boil pumpkin til soft. add peas, cook for about a minute, drain.
in food processor, process nutolene & spinach/rocket together. add garlic dip & hommus.
add pumpkin & peas and process until mixed
cut the pastry into circles 9cm in diameter [i used a measuring cup and a knife], spoon 1 tsp of mixture into the middle & fold into a pastizzi, using water to seal the edges. Glaze w/avacado oil. Bake for twenty minutes or until the pastry is done.
This makes A LOT of pastizzi, so if you are a single person like me, you will probably be eating them for days
1 cup nutolene [nut meat]
1 cup butternut pumpkin, peeled
1/2 cup green peas
1 cup spinach and rocket mix
2-3 tsp garlic dip
2-3 tsp hommus
vegan puff pastry
Avacado oil [or oil of choice]
defrost pastry. boil pumpkin til soft. add peas, cook for about a minute, drain.
in food processor, process nutolene & spinach/rocket together. add garlic dip & hommus.
add pumpkin & peas and process until mixed
cut the pastry into circles 9cm in diameter [i used a measuring cup and a knife], spoon 1 tsp of mixture into the middle & fold into a pastizzi, using water to seal the edges. Glaze w/avacado oil. Bake for twenty minutes or until the pastry is done.
This makes A LOT of pastizzi, so if you are a single person like me, you will probably be eating them for days