Purely Homegrown

Quick vegan puff pastry recipe!

Posted on: July 2, 2013

Pretty much every week I end up making a vegan pot pie. Not a small one. Not medium. We’re talking a lasagna-pan-sized pot pie! It lasts for a few days, and reheats quite well. Now such a monster order requires a large amount of puff pastry crust, and I’ve always ended up using the Pepperidge Farm frozen puff pastry. Although it is “vegan”, the long list of non-organic ingredients makes me cringe. After many pinterest searches (viewed countless recipes, and did my own trial-and-errors. This is my own recipe), and a few failed attempts, I’ve narrowed down my recipe to make an awesome fluffy and flavorful puff pastry thats organic, vegan, easy, doesn’t take a full day to make, and LESS THAN HALF the cost of the Pepperidge Farm one! BAM! This can be used for breakfasts with some vegan breakfast fillings (or eggs– not vegan, I know, but that’s another story for another post.), cut into squares and wrapped around a lovely fruit and jam, fill with chocolate or cream, or to make any number of savory pies (pot pie, shepherds pie…etc)


Here’s what you’ll need for one large crust (or one batch for small pastries):

Ingredients (Organic, of course!):

  • 2 cups all purpose flour + more for rolling
  • 2 half sticks of vegan butter softened (or 16 tbsp vegan spread)
  • 1/4 cup water
  • 2 Tbsp sweetener (maple syrup; agave; I used local raw honey)
  • 1 tsp salt


  1. Add flour, butter, salt, sweetener and to blender (I use my Ninja) and pulse a few times to break up softened butter.
  2. Add half water and blend a few seconds until dough begins to form. Add remaining water and blend for another 30-60 seconds until all ingredients mix and dough gathers around blade. NOTE: You may need to scrape off side of blender half way through if butter was not softened completely.
  3. Cover clean counter top with remaining flour; take dough out of blender; place dough clump on counter and form into a ball.
  4. (NOTE: Here is where the “baking finesse” some of you may have would come in handy.) At this point I floured the rolling pin and rolled the dough out to about 6×12. Then I folded it on itself twice (hot dog), and then folded the long sides up on top to form a square. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to set up. At this point you can freeze it for later use.

NOTE: This does not form true visible “layers” the way a Pillsbury dough might, but it does have some fluffiness. This is simply a quick, blender-made alternative to the long-labored traditional puff pastry recipes. Also, if you want to have an extra to freeze, try using the entire box (all four half sticks) of Earth Balance buttery sticks. Then, ou’ll have to double up flour, water, sweetener, and salt- that would yield two pies worth (top and bottom layers).


RECOMMENDATION: Stick with the vegan butter (not the coconut butter/spread. It was too oily and stuck to rolling pin no matter how much flour I added. I had to use wax paper to roll out and even THEN, it was impossible to roll out on the pie pan! Plus it just tasted like oil and flour. What a pain in the butt!). Don’t forget the salt and something to flavor it (i.e. sweetner)! You could add more sweetener if using for a dessert, or even some savory seasonings to give it some zest. Watch that you don’t throw off the wet/dry ratios too much though.

Today I made two batches from one box of the vegan butter (there’s four half sticks in a box of the Earth Balance buttery sticks), and I added 1/4 cup of flax seed meal to the one I used on the pot pie (shown below). The other (shown above) I left plain to be used for some breakfast dishes or desserts (not sure just yet).


Mmmmmm…. smells so good. And tastes even better! It puffed up all fluffy and nice, and delicious to boot! Cooks evenly, and browns up just right!


Well, there you have it. My second recipe post. 😀 I’m liking this whole “blogging” thing! Hope you enjoy!




1 Response to "Quick vegan puff pastry recipe!"

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