Puff Pastry Bites

Puff Pastry Bites

I've always wanted to make some recipes with puff or phyllo pastry yet it's hard to come by in Asia (especially if it's gluten-free and plant-based too) but I finally got sent some !! (Head = boiling with ideas - yes this is my artistic outlet)

These little bites turned out SO MUCH better than I expected. I used quality ingredients, lots of spices, herbs and made a mess of it along the way, of course! I ended up making a few shapes just to experiment. This recipe is filled with fresh veggies, fermented, anti-inflammatory and adaptogenic goodness.

Prep time: 10 mins

Assembling time: 10mins

Cook time: 12-15 mins


  • Sprouted tempeh
  • Spinach
  • Shiitake mushrooms (Dried)
  • Coconut Aminos, nutritional yeast, pink salt, black pepper, lemon juice, turmeric, garlic, coriander powder



  1. Heat oven to 180°C
  2. Seep the mushrooms in hot water till soft (then remove the stems) keeping the broth for another recipe
  3. Quickly blanch a whole lot of spinach or use thawed spinach
  4. Crumble the tempeh (no pre-cooking needed)
  5. Dice everything up into small pieces
  6. In a large bowl combine all the ingredients together to create a sticky filling - the tempeh is the glue to this
  7. Now roll out your store bought pastry and cut into triangles or circles (you can use a mason jar lid to shape this)
  8. Put the filling inside and wrap nicely. Place onto a baking tray
  9. I did add a touch of saffron oil to give it extra colour (optional)
  10. Bake for 12-15 minutes


You can use hard tofu, potatoes, green beans, peas, pine nuts as well. It was so crispy crunchy! But don't ask me how to store or reheat them ....because I don't know!

Enjoy! Happy Holidays!



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