favorite
print
rate
Prep 20 minutes
Total 40 minutes
Serves
US | Metric
Ingredients
  • 2 sheets premade puff pastry (I used a vegan version)
  • 1 can black beans (drained)
  • 3 celery stalks (chopped)
  • ½ medium onion (chopped)
  • 1 Heaped teaspoon fenugreek
  • 1 tbsp tomato paste
  • 1 large garlic clove (sliced)
  • salt to taste
  • sprinkle cayenne pepper
  • 1 tsp olive oil
Black Bean and Celery Fenugreek Filled Puff Pastries Black Bean and Celery Fenugreek Filled Puff Pastries
Black Bean and Celery Fenugreek Filled Puff Pastries

  1. Preheat the oven to 180℃ and line a baking tray
  2. In a pot, add the oil and fry the onion, fenugreek and some salt. Fry for a couple minutes, then add the garlic and celery, and a touch more salt
  3. Stir in the black beans, stir, turn up the heat and cook for a few minutes then add the tomato paste. Bring to a bubble, turn down the heat cook for a further few minutes then take off the heat
  4. Prepare the puff pastry by slicing halfway or diagonally, put a few tablespoons of the bean filling into the centre, add a touch of water around the edges, fold over, and seal. There is no right or wrong way with how you cut/ wrap the pastry. Either way they will find a way to puff up nicely
  5. Bake for 20 minutes, until it turns golden brown
Black Bean and Celery Fenugreek Filled Puff Pastries
favorite
print
rate
Prep 20 minutes
Total 40 minutes
Serves
US | Metric
Ingredients
  • 2 sheets premade puff pastry (I used a vegan version)
  • 1 can black beans (drained)
  • 3 celery stalks (chopped)
  • ½ medium onion (chopped)
  • 1 Heaped teaspoon fenugreek
  • 1 tbsp tomato paste
  • 1 large garlic clove (sliced)
  • salt to taste
  • sprinkle cayenne pepper
  • 1 tsp olive oil
  1. Preheat the oven to 180℃ and line a baking tray
  2. In a pot, add the oil and fry the onion, fenugreek and some salt. Fry for a couple minutes, then add the garlic and celery, and a touch more salt
  3. Stir in the black beans, stir, turn up the heat and cook for a few minutes then add the tomato paste. Bring to a bubble, turn down the heat cook for a further few minutes then take off the heat
  4. Prepare the puff pastry by slicing halfway or diagonally, put a few tablespoons of the bean filling into the centre, add a touch of water around the edges, fold over, and seal. There is no right or wrong way with how you cut/ wrap the pastry. Either way they will find a way to puff up nicely
  5. Bake for 20 minutes, until it turns golden brown