A delightful vegan twist on a classic dish, perfect for any occasion.
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Preheating the oven ensures even cooking and a crispy pastry.
In a food processor, pulse the walnuts until finely chopped, then transfer to a mixing bowl.
Avoid over-processing the walnuts to maintain a bit of texture.
Add the cooked brown rice and chickpeas to the food processor and pulse until a coarse mixture forms. Combine this with the walnuts in the mixing bowl.
Ensure the mixture is not too smooth for a better texture.
Mix in the sage, thyme, soy sauce, Dijon mustard, and peanut butter. Stir until the mixture holds together.
Adjust the seasoning to taste before assembling the pastries.
Roll out the puff pastry on a floured surface to a 12x12 inch square and cut into six equal rectangles.
Keep the pastry cold to make it easier to handle.
Place a portion of the filling in the center of each rectangle, fold the edges over, and seal with a bit of water.
Use a fork to crimp the edges for a decorative touch.
Arrange the pastries seam-side down on the prepared baking sheet. Brush with olive oil.
Brushing with oil helps achieve a golden, flaky crust.
Bake in the preheated oven for 25 minutes or until golden brown.
Rotate the baking sheet halfway through for even browning.
Let the pastries cool slightly before serving. Enjoy!
Serve with a side of fresh salad or a dipping sauce for added flavor.
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