Pie Curious: Pumpkin-Sage Puff Pastry Pockets

Grab this

• 1 sheet (225 g) vegan puff pastry, thawed according to package directions
• 3/4 cup (180 ml) plain pumpkin purée
• 1/2 cup (125 ml) canned cannellini beans, drained, rinsed and lightly mashed
• 2 tablespoons nutritional yeast
• 1 teaspoon Dijon mustard
• 1 teaspoon finely chopped fresh sage, plus a few leaves for serving if desired
• 1/2 teaspoon garlic powder
• 1/4 teaspoon fine salt
• 1/8 teaspoon black pepper
• 1 tablespoon unsweetened plant milk, for brushing

Do this

1. Heat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Stir the pumpkin, mashed beans, nutritional yeast, mustard, sage, garlic powder, salt and pepper together in a bowl until evenly combined.
3. Unroll the pastry on a lightly floured surface and cut it into eight equal rectangles. Spoon about 2 tablespoons of filling onto one half of each rectangle, leaving a 1 cm border.
4. Fold the empty half over the filling. Press the edges closed, then crimp them with a fork. Cut one small steam slit in the top of each pocket.
5. Arrange the pockets on the prepared sheet, brush lightly with plant milk and bake for 18 to 22 minutes, until puffed and deep golden.
6. Cool for 5 minutes before serving so the filling can settle.