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Vegan Puff Pastry

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  • Ready in: Prep: 30 M, Total: 30 M
  • Serves: 6
  • Complexity: medium
  • kcal: 336
Vegan Puff Pastry

Yes, it is possible to make vegan puff pastry at home. 

Ingredients

  • VEGAN BUTTER:
  • 60 g cocoa butter (1/4 cup plus 1 tbs)
  • 70 g flavorless coconut oil (1/3 cup)
  • 30 g extra virgin olive oil (2 1/4 tbs)
  • 36 g aquafaba (the water from a drained tin of chickpeas or cannellini beans)
  • 6 g miso (1/3 tsp)
  • VEGAN PUFF PASTRY:
  • 160 g pastry flour (1 1/3 cups)
  • 1/2 tsp fine sea salt
  • 160 g vegan butter (5.6 oz)
  • 95 ml cold water (1/3 cup plus 1 tbs)
  • Step by Step Directions

    1. A FEW TIPS FOR VEGAN PUFF PASTRY SUCCESS:

      Make sure the melted coconut oil and cocoa butter has cooled to room temperature before using. Allow an hour for this. If you live in Brisbane, like me, your coconut oil will probably be liquid at room temperature and therefore not need melting.

      Chill your aquafaba (otherwise known as chickpea water) and olive oil while your cocoa butter is cooling.

      Chill the jug you plan to make your butter in. It is also important to use a jug with a narrow base. Ideally, the jug will be the same diameter from top to bottom. In the video below I’ve used my pyrex jug so you can see what is happening, but normally I use a jug the same width top to bottom.

      Make sure to foam up your aquafaba BEFORE drizzling in the oil. And make sure to blend ALL the oil you’ve added BEFORE adding more!

      Go slowly! I can reiterate the importance of this enough. The magic of this process relies on the aquafaba to emulsify the oils. Add the oil too quickly and your butter will split. And as you reach the end don’t get excited and dump the rest of the oil in. This is when it is most prone to splitting.

      Pour your thick emulsified butter into a shallow flat dish lined in plastic wrap and chill for 2 hours before using. Don’t cover it while you initially chill it. Once it has chilled for 2 hours, and if you don’t intend on using the butter that day you can cover it.

    2. TO MAKE THE BUTTER:

      Start by melting the cocoa butter. Melt either in the microwave or using the double boiler method. Set aside to cool. It is VERY important that the cocoa butter completely cools to room temperature before using. Allow an hour for this.

      Melt the coconut butter if it is solid at room temperature. Again, allow for the coconut oil to cool completely BEFORE making the butter.

      Place the olive oil in a small jar or bowl and refrigerate while the cocoa butter is cooling. Refrigerate your aquafaba at this time if not already refrigerated.

      Combine the cocoa butter, coconut oil and olive oil in a jug. 

      Grab a jug with a narrow base. The base should just fit your immersion blender. Add the aquafaba and place your immersion blender in the jug and blend the aquafaba until it is foamy. 

      Keep the blender running and slowly drizzle in the oils and coconut butter a little at a time. The process is much like making mayonnaise as we want to emulsify everything. It won't work if you dump the oil in. Make sure the oil is fully emulsified before adding more. Slow and steady wins the race here. It should take about 5 to 7 minutes to add all of the oil. When you are close to the end, don't be tempted to rush. Keep it slow and steady as you don't want to split the butter.

      Once all of the oil has been added add the miso and blend until combined. 

      Pour the mixture into a small rectangular baking dish lined with plastic wrap and refrigerate. Your butter should be usable in about 2 hours, depending on how cold you run your fridge.

    3. TO MAKE THE PASTRY:

      Place the flour in a medium bowl and add the salt and mix well to combine.

      Break the butter into chunks and add to the flour and rub it into the flour. Be careful here as you don't want to rub the butter in too much. You still want to see chunks of buttery goodness as this is what will make your pastry lovely and flaky.

      Add the water little by little and mix until you have a dough. Cover and refrigerate for 30 minutes.

      Form the dough into a rectangle and roll it out until it is 3 times its original length. Fold the top third of the dough onto the middle of the dough and the bottom third on top of that. 

      Give the dough a quarter turn and roll it out again until it is 3 times its original length. Again fold the top third to the middle and the bottom third on top of that. Wrap in plastic wrap and refrigerate for 30 minutes. Repeat another 2 times and your pastry is ready to use!

    4. NOTES:

      While I've provided cup measures (primarily for my US readers) I STRONGLY suggest you invest in scales for this recipe. Kitchen scales aren't expensive and they are an invaluable tool if you love to bake. I'd suggest multi-function scales such as these so you can cook from recipes using grams and ounces without having to convert everything by hand.

      The butter recipe should yield between 160 to 170g of butter depending on how diligently you scrape out the jug.

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