Vegetarian Legendary Protein Pastry

Savor the perfect blend of hearty nutrition and exquisite flavor with the Vegetarian Legendary Protein Pastry! Packed with protein-rich ingredients like firm tofu, cooked quinoa, and baby spinach, this wholesome recipe transforms a flaky whole wheat pastry crust into a handheld marvel brimming with savory goodness. The umami of cremini mushrooms, aromatic garlic, and warm spices like cumin and smoked paprika elevate the filling to legendary status, while a touch of grated parmesan ensures a golden, cheesy topping. Perfect for vegetarians and food enthusiasts alike, this versatile pastry is ideal as a snack, appetizer, or even a light meal. Ready in just over an hour, these delicious pockets of goodness are best served warm or at room temperature for any occasion.

Nutriscore Rating: 68/100

Prep Time:45 mins

Cook Time:30 mins

Total Time:75 mins

Servings: 8

Ingredients

• 2 cups whole wheat pastry flour
• 0.75 cups unsalted butter, chilled and diced
• 0.25 cups ice water
• 14 ounces firm tofu, drained and crumbled
• 1 cup cooked quinoa
• 2 cups baby spinach, chopped
• 1 cup cremini mushrooms, diced
• 1 medium onion, finely chopped
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 0.5 teaspoon smoked paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 egg, lightly beaten
• 0.5 cup parmesan cheese, grated

Directions

Step 1

In a large bowl, combine the whole wheat pastry flour and a pinch of salt. Add the chilled, diced unsalted butter.

Step 2

Using a pastry cutter or two forks, cut the butter into the flour until the mixture resembles coarse crumbs.

Step 3

Gradually add the ice water, one tablespoon at a time, mixing with a fork until the dough begins to come together. Be careful not to overwork the dough.

Step 4

Turn the dough onto a lightly floured surface and gently knead it into a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Step 5

In a skillet over medium heat, heat the olive oil. Add the finely chopped onions and cook until translucent, about 3-4 minutes.

Step 6

Add the garlic, diced cremini mushrooms, and spinach, cooking until the mushrooms are tender and the spinach is wilted, about 5 minutes.

Step 7

Stir in the crumbled tofu and cooked quinoa, adding ground cumin, smoked paprika, salt, and black pepper. Mix well and cook for an additional 3 minutes. Set aside to cool slightly.

Step 8

Preheat the oven to 375°F (190°C).

Step 9

Roll out the chilled pastry dough on a floured surface to about 1/8-inch thickness.

Step 10

Cut out circles approximately 4 inches in diameter using a cookie cutter or glass. Place a spoonful of the filling in the center of each circle.

Step 11

Brush the edges of the circles with the beaten egg and fold them over to create a half-moon shape. Seal the edges with a fork.

Step 12

Place the pastries on a baking sheet lined with parchment paper. Brush the tops with more beaten egg and sprinkle each with a small amount of grated parmesan cheese.

Step 13

Bake in the preheated oven for 20-25 minutes, or until the pastries are golden brown.

Step 14

Allow the pastries to cool slightly on a wire rack before serving. Enjoy warm or at room temperature.

Nutrition Facts

Serving size	(1610.0g)

Amount per serving	% Daily Value*
Calories	3416.3

Total Fat 217.2g	0%
Saturated Fat 109.3g	0%
Polyunsaturated Fat 1.3g
Cholesterol 613.5mg	0%
Sodium 3320.8mg	0%
Total Carbohydrate 265.8g	0%
Dietary Fiber 43.4g	0%
Total Sugars 15.0g
Protein 139.7g	0%

Vitamin D 142.5IU	0%
Calcium 3517.6mg	0%
Iron 29.9mg	0%
Potassium 3999.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.7%

Protein: 15.6%

Carbs: 29.7%