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Make delicious savory spinach and mushroom puffs for entertaining with minimal fuss, thanks to packaged puff pastry. They’re quick, simple, affordable, and packed with flavor inside and crispy/flaky outside!

several completed Spinach and Mushroom Puffs [Vegan Hand Pies] scattered on a white surface

Quick, Simple, and Delicious Tofu, Spinach, and Mushroom Pastries

As we’re slap-bang in the middle of the holiday party season, we thought we’d bring out some easy vegan party food recipes again, like Crispy Fried Tofu Wontons, Spicy Chipotle White Bean Dip, and these simple spinach and mushroom puffs (aka vegan hand pies).

With a combination of just 7 ingredients and several pantry-friendly seasonings, these easy pastry triangles/half-moons combine a mushroom, spinach, and seasoned tofu (in cubes or mashed into a ‘tofu’ ricotta) filling all wrapped up in store-bought puff pastry for maximum ease and timesaving.

They’re the perfect recipe for when you have guests on the way and want to spend minimal time in the kitchen while still impressing. Plus, there are several ways to adapt the recipe, including the shape of the pastries as well as tweaking the filling.

The results are crispy, flavorful, umami-dense, and surprisingly nutritious savory vegan hand pies that are perfect for impressing guests at parties, as an appetizer, late-night snack, and more. You won’t regret it!

The Ingredients

By using pre-made pastry, the ingredients list for this mushroom & spinach pastry puff recipe is kept to a minimum.

ingredients for Spinach Mushroom Pockets measured out against a white surface
  • Puff pastry: Use pre-made refrigerated or frozen (and thawed) vegan puff pastry. Use gluten-free pastry if necessary.

Save time by buying pre-rolled sheets. Otherwise, you’ll need to roll out the pastry until it is about 3 mm thick.

  • Mushrooms: We recommend using brown mushrooms, like baby portobello/cremini mushrooms. However, white mushrooms/button mushrooms would also work.
  • Spinach: Regular or baby spinach will work for these vegan spinach puffs.
  • Garlic: Adjust the amount to taste or even use garlic powder in a pinch.
  • Tofu: You’ll need extra-firm tofu. Press it for 30 minutes first to remove excess liquid. For alternatives, check out the FAQs.
  • Seasonings: These veggie tofu pies combine a simple but flavorful mix of seasonings for delicious tofu (cubed or as tofu ricotta).
    • Onion powder
    • Salt
    • Black pepper
    • Basil
    • Oregano
    • Mustard (regular yellow mustard will work fine)
  • Lemon juice: Fresh is best, though bottled lemon juice also works.
  • Non-dairy milk: Use any. i.e., soy milk, almond milk, oat milk, etc.

What Else Could I Add To Spinach and Mushroom Puffs?

There are several ways you can increase the flavor in this vegan hand pie recipe, including:

  • Onion: To sauté with the mushrooms OR use caramelized onions.
  • Leek: Instead of onion, thinly sliced leek is a great pairing for spinach and mushroom recipes and tastes delicious, with a mild oniony flavor.
  • Peas: Add about ¼ cup of peas (frozen) to the filling.
  • Vegan cheese: Add melty vegan cheese for extra flavor to the vegan hand pie filling.  
  • Seeds: Optionally sprinkle some sesame seeds or bagel seasoning over the vegan spinach pies. Brush a little plant-based milk over the pastry first to help the seeds stick.
  • Nutmeg: Just a pinch. You won’t taste it, yet it adds extra complex flavor.
  • Thyme/Oregano: You can use one or both for delicious extra flavor to the mushroom hand pie filling.
  • Red pepper flakes: (or chili/cayenne pepper) To add some heat to the mushroom puffs.

How to Make Spinach & Mushroom Puffs?

Before making this vegan hand pie recipe, ensure your pastry is fully thawed and has been out of the fridge for the required time (as stated on the package). Also, press the tofu for 30 minutes to eliminate all excess liquid. Then:

  • 1) Slice the mushrooms and mince the garlic.
  • 2) In a large saucepan, cook the mushrooms over medium to medium-high heat (no oil needed) to release their liquid. Then stir in the garlic and spinach and add the lid (it’s best if you can see through it).
  • 3) Monitor the spinach until it wilts, add a pinch of salt, stir, and remove it from the heat.
process shot of adding salt to pan

To avoid soggy pastry, it can help to strain the mushroom and spinach mixture through a sieve, using a wooden spoon to press out any excess liquid.

  • 4) Meanwhile, prepare the tofu by either finely dicing it into ½-inch pieces or mashing it with a fork in a bowl and adding the remaining ingredients (seasonings, lemon juice, non-dairy milk). Stir well and set aside.

The way you prepare the tofu will determine how much pastry you require. For example, this time, we cubed them into small ½-inch pieces and had enough filling to fit 2-3 sheets of pastry. In the past, we’ve mashed the tofu into a kind of tofu ricotta and only required one sheet.

  • 5) If your pastry requires rolling, do so now until it’s a rectangular shape about 2-3mm thick. Then, divide the pastry into 6 even squares (with a knife) or circles (using a cookie cutter).

If you cut circles, note that it will leave you with scrap pastry. To keep the pastry folds, pile the scraps flat over one another to roll out again rather than in a ball.

  • 6) Fill the vegan pies with the fillings by adding them slightly to one side of the center and fold the dough over it, using a fork to crimp the edges shut.
  • 7) Finally, transfer the puff pastry pies to a pre-heated oven and cook according to the dough packaging (usually about 20 minutes). Then, leave them to cool for a few minutes before serving the spinach and mushroom puffs warm. Enjoy!

FAQs

Can I substitute the tofu?

Instead, you could use vegan ricotta or a thick layer of vegan cream cheese beneath the veggies. Just note this will affect the amount of filling/yield vs. using the tofu cubes.

Could I use shortcrust pastry?

Shortcrust pastry triangles will yield ‘heavier’ but still delicious vegan mushroom pies.

Could I use filo pastry?

Spinach is a particularly common filling for filo-based pastries and appetizers, so that should be fine. However, note that the way you work with filo pastry differs as it needs to be worked with quickly and kept from drying out.

Why is the dough cracking?

If you’re using a pre-rolled sheet of puff pastry and don’t leave the dough to fully thaw and come to room temperature before using it, it can crack while unrolling it.

Top Recipe Tips and Notes

  • Drain the filling: If you don’t want soggy spinach, mushroom, and tofu pies, it’s important to drain the veggie mixture before adding it to the pies.
  • The yield will vary: Based on whether you cut the tofu into cubes or mash/blend it into a ‘ricotta’ consistency.
  • If you have extra filling: There are plenty of ways to use it. For example, turn it into a breakfast tofu scramble, enjoy it in wraps, add the veggies to a vegan omelette or frittata, etc.
  • To save time: Use pre-sliced mushrooms AND pre-rolled puff pastry sheets rather than a dough block.
  • Individual vs. one large pastry: Prefer one large pastry? Use two sheets of pastry and layer them, adding some slits/fork prods to the top layer of pastry to allow steam to escape while it cooks. Bake until golden and crisp, then cut into individual servings.
  • For shinier/browner pastries: Brush the puff pastry triangles with a little plant-based milk.
several completed Spinach and Mushroom Puffs [Vegan Hand Pies] scattered on a white surface

Serving Recommendations

We often serve these spinach and mushroom pastries as part of a party food spread/when entertaining guests. However, you can also enjoy them as part of a quick meal paired with a simple side salad.

Make Ahead and Storage Instructions

To cut down on prep time, you could prepare the spinach mushroom and tofu fillings 1-2 days in advance and store them in airtight containers in the fridge. Then, bring them back to room temperature (and remove any excess liquid from the veggies) before continuing with the recipe.

Once baked, allow the spinach turnovers to cool and store any leftovers in an airtight container in the fridge for 3 days. They are also freezer-friendly for 2-3 months – thawing them in the fridge overnight before enjoying chilled or reheating them.

When reheating the vegan spinach pies, a microwave will cause the pastry to become soft. Instead, reheat them in the oven (or an air fryer) for a few minutes until warm and crispy.

More Vegan Spinach and Mushroom Recipes

You might also enjoy browsing through our collection of 50 easy vegan appetizer recipes!

Photos by Alfonso Revilla

several completed Spinach and Mushroom Puffs [Vegan Hand Pies] scattered on a white surface

Spinach and Mushroom Puffs [Vegan Hand Pies]

4.85 from 38 votes
Prep: 30 mins
Cook: 20 mins
Total: 50 mins
Servings: 8 servings
Make delicious savory spinach and mushroom puffs for entertaining with minimal fuss, thanks to packaged puff pastry. They’re quick, simple, affordable, and packed with flavor inside and crispy/flaky outside!

Ingredients 

  • 1 package of puff pastry
  • 16 ounces of sliced mushrooms
  • 1 ½ tablespoons of garlic minced
  • 10 ounces of spinach
  • Pinch salt
  • 15 ounces of extra firm tofu pressed or water squeezed out
  • 2 ½ tablespoons of nutritional yeast
  • 1 teaspoon of onion powder
  • 1 teaspoon of basil
  • 1 teaspoon of oregano
  • 1 teaspoon of mustard
  • ¼ teaspoon of salt
  • Pepper to taste
  • 2 tablespoons of lemon juice
  • 1 tablespoon of non dairy milk

Instructions 

  • Thaw puff pastry on the countertop for 30 minutes according to the package.
  • In a large pot, heat the mushrooms (no oil needed) and once they release a lot of their liquid, add garlic and spinach and place a lid on top. Watch it closely. Once it starts to wilt, add a pinch of salt and mix it in, remove it from the heat, and remove the lid.
  • Combine all other ingredients in a bowl and set aside.
  • Roll out the puff pastry a bit to get it thinner then cut into the shapes you want to fill. Fill with stuffing and pinch the edges closed with a fork.
  • Cook according to the package (about 20 minutes)

Notes

  • Drain the filling: If you don’t want soggy spinach, mushroom, and tofu pies, it’s important to drain the veggie mixture before adding it to the pies.
  • The yield will vary: Based on whether you cut the tofu into cubes or mash/blend it into a ‘ricotta’ consistency.
  • If you have extra filling: There are plenty of ways to use it. For example, turn it into a breakfast tofu scramble, enjoy it in wraps, add the veggies to a vegan omelette or frittata, etc.

Nutrition

Calories: 402kcalCarbohydrates: 34gProtein: 13gFat: 25gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gSodium: 348mgPotassium: 562mgFiber: 3gSugar: 2gVitamin A: 3330IUVitamin C: 14mgCalcium: 71mgIron: 4mg

Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Additional Info

Course: Dinner
Cuisine: American
Method: Oven
Diet: Vegan
Keywords: appetizer, mushrooms, party food, pizza pockets, plant based on a budget, puffs, vegan, vegan hand pie, vegan hot pockets, Vegan Party Food, vegan pockets, vegan snacks, vegetarian
Tried this recipe?Please tag us at @PlantBasedOnABudget! 🙂
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Stephanie Lundstrom

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Comments

  1. 5 stars
    Delicious and has so much flavor. I love the spinach, mushrooms and tofu together.
    Thank you for the recipe.

  2. 5 stars
    These were so good, and you were absolutely right about how well the leftovers reheat! Thanks for a perfect recipe.

  3. 5 stars
    These look so delicious, and what a great idea to fill them with leftovers. Certainly going to make these more often!