A nice slightly spicy satisfying snack with a more healthy salad. You can let the pastries cool off as well and take them with you. They are well suited as an afternoon snack. In combination with the salad this makes a good lunch. You can make more of them and eat this dish for dinner as well. It’s all up to you!
For 3 servings
For the pastries:
– 3 sheets of (whole grain) vegan puff pastries
– 100g vegan chicken
– 1 carrot
– 1 tablespoon peanut butter (the recipe for this will follow)
– 1 tablespoon coconut milk. For me this counts as a luxurious product. To make this recipe less luxurious you can use another type of milk or plain water. With another milk or water you should watch if you should add more or less water. With the rest of the coconut milk you can make the Many-Spices Indian Curry with White Cabbage, Potatoes, Leek and Peas served with Orzo.
– 1 tablespoon red curry paste
– 1 tablespoon tomato paste
– 4 tablespoons water
– frying oil
For the salad:
– 100g winter purslane
– 175g bok choy including the leaves
– 150g peeled parsnips. For me this was one parsnip.
– 1 teaspoon fennel seeds
For the dressing:
– 1 teaspoon apple vinegar
– 1 teaspoon flaxseed oil
– 1 teaspoon apple syrup (100%). In Dutch this is called appelstroop: the translation is syrup but it’s a lot thicker then most syrups.
– 1 teaspood chopped ginger. I used chopped ginger out of a glass for this recipe (76% ginger with a bit of oil.) For salad dressings it’s very nice but you can use fresh ginger as well: it will make it a little more spicy.
Defrost the three puff pastry sheets on a baking sheet on the baking tray. Preheat the oven to 200°C or 390°F.
Fry the vegan chicken pieces a few minutes in some frying oil.
Make the peanut curry sauce by warming the peanut butter with the coconut milk, the curry paste, the tomato paste and the water on low heat. Add the water bit by bit until the sauce has the desired consistency. This takes a few minutes.
Cut the carrot into small cubes. Add the chicken and the carrot cubes to the peanut curry sauce. Now take a tablespoon and put 1/3rd of the sauce unto the middle of each of the defrosted puff pastry sheets. Then fold them over to close them. You can stick the sides together. Bake them 15-20 minutes on 200°C or 390°F.
Cut the peeled parsnip into halved slices. Grill them around 10 minutes which can differ according to which grill you use. Cut the stems of the bok choi into slices and chop the leaves. Keep them separated. Fry the bok choi stems in a small frying pan a few minutes without oil. Add the leaves of the bok choi and the winter purslane to a salad bowl. Also add the stems of the bok choi when they are ready.
Roast the fennel seeds.
Make the salad dressing by adding the apple vinegar, linseed oil, apple syrup and chopped ginger together.
Add the grilled parsnips to the salad. Finish with the fennel seeds and the dressing.
Serve the salad with the puff pastries.
