Tofu Puff Pastry Pies

Je n'arrive pas trop à me décider sur cette recette. Ça change c'est bien, mais je ne suis pas sûre de vouloir la refaire. Je ne comprends pas trop pourquoi

These are so delicious and really easy to assemble! Perfect on the go snack between classes😊 thank you PUL team!🥰

Wow! Favorite recipe I’ve tried on here so far. We eat a lot of tofu gyoza and these tastes similar but even better! Definitely going to try the recipe subbing potsticker dough as well.

Extremely easy to make and so satisfying! I love any sort of stuffed “bread” and these were fantastic! Even for no expert in the kitchen, like me, you can still make it. Such an easy and effortless dish but taste is 10/10. Highly recommended! :)

PUL Team - Feb. 5, 2025, 9:32 p.m.

Woohoo! So happy to hear that the recipe is being enjoyed, Roberta, and thanks for the glowing recommendation ☺️

I had puff pastry sheets leftover from Xmas that needed to get eaten and these were yummy! Missed the text saying to let the filling cool down though. My pastry buns were melting when the filling got added so I couldn’t rest them and had to fry them as soon as I pinched it into a bun. I made 12 buns and still had filling leftover! I mixed in some leftover rice and it made a nice small lunch the next day. They’re definitely yummiest fresh and just cooked. Heated up over the next few days made the buns flimsy and unable to hold the filling once bitten into. Still finished all 12 myself over 3 days💪🏻

Maybe a dumb question 😅but could i substitute the puff pastry with tortillas if i dont have puff pastry? Or would that completely change the taste??

PUL Team - Dec. 26, 2024, 7:10 p.m.

Hey Aleksandra, it's a totally valid question! Since puff pastry is flaky and buttery, we wouldn't recommend swapping them for tortillas as the texture isn't the same. But we're all about experimenting in the kitchen, so if you decide to give it a try let us know how it turns out! 😊

These weren’t too difficult to make and pretty tasty 😊 I made the sweet chili sauce to go with it and added five spice as another user suggested 🥰

The amount of oily dough was too much for us and made us feel a bit sick. Sadly not a recipe for us, would rather do it with a normal dumpling dough. The filling was good.

PUL Team - Dec. 3, 2024, 3:20 p.m.

Hey Aline, sorry to hear this recipe wasn't loved! Using a dumpling dough is a lovely idea if you'd like a softer crust that isn't flakey 😊 Just a heads up if you try it out, we've found dumpling dough is sometimes more fragile so steaming or boiling, or using the same cooking method as for gyozas would probably work best.

Thanks for the recipe! I have been doing something similar for years, but instead of oven, I add one third water in the pan and put a lid. It is also nice!

I added half a teaspoon of Chinese five spice as I felt it needed a little bit more spice. I don't know if I did something incorrectly, but I wasn't able to add two heaping spoons full of the filling to the puff pastry and still close it up tightly. Therefore I now have a lot of leftover filling. Other than this, I really liked the recipe.

PUL Team - Nov. 25, 2024, 4:25 p.m.

Hi Sandrine, thanks for sharing your experience with the recipe! I wonder if your puff pastry might have been smaller than ours? We cut ours into 12 x 12 cm (4.72 x 4.72 in) squares. Pressing the filling down can also help condense it.

In case you're looking for any ideas for using up the extra filling, you could spread it on toast, use it as a filling for wraps or sandwiches, mix it into a stir-fry, or stuff it into veggies like bell pepper, zucchini or mushroom before baking 😊

Really nice - recommend swapping in white pepper in the mix if you’ve got it 😄