This recipe is inspired by Averie Cooks. There are some gorgeous photos on that blog. Check it out.
- Vegan puff pastry (such as Pepperidge Farm) or your favorite homemade pie crust (see recipe below)
- Some non-dairy Tofutti Better Than Cream Cheese
- Some of your favorite salsa
- 1 or 2 ripe avocados, diced or cut into strips
- Soy or almond milk, for brushing
- Pre-heat oven to 400°F.
- On a lightly-floured surface, roll your dough out into a rectangle.
- Cut out small rectangles using a knife and transfer to a parchment lined baking sheet.
- Fill one side of each rectangle with a dollop of cream cheese, some avocado, and a spoonful of salsa.
- Fold each rectangle over, push down the edges, and seal with a fork.
- Brush each piece with soy or almond milk.
- Bake for 15 to 20 minutes, or until lightly browned.
- Let cool...then enjoy!
If you want to make your own crust, this recipe makes two 9" pie crusts.
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup Earth Balance shortening sticks, cold and cut into cubes
- 1/2 cup Earth Balance buttery sticks, cold and cut into cubes
- 1/2 cup ice water
- Stir the flour and salt together in a bowl.
- Cut the cubes of shortening and buttery sticks into the flour mixture using a pastry cutter, until small pebble-sized pieces of dough appear.
- Add the ice water to the mixture 1 tablespoon at a time, and mix just until a dough forms.
- Divide the dough into 2 pieces and place each half in plastic wrap. Press down on each ball of dough to form a disk.
- Place dough in the freezer for at least 30 minutes before rolling out.
- I'll probably increase the amount of avocado in each piece the next time I make it. I was scared that I was overfilling, but the salsa cooks down a bit in the oven.
- Maybe I'll also add some black beans.