Vegan Puff Pastry Pizza Pockets
Puff Pastry Pizza Pockets are fun, portable snacks or light meals made with flaky golden puff pastry, filled with rich tomato sauce, melted plant‑based cheese, and your favourite pizza toppings. This fully vegan version uses store‑bought or homemade dairy‑free puff pastry and simple fresh ingredients — crispy on the outside, warm and gooey on the inside, with all the classic pizza flavour you love. Perfect for lunchboxes, parties, or a quick family treat.
Shared by katty
Time
40 min
Serves
3
Difficulty
easy
đź›’ Ingredients
- #Pastry;
- 500g ready‑rolled vegan puff pastry (thawed if frozen)
- 1 tbsp plant milk or melted vegan butter (for brushing)
- #Pizza Filling;
- 8 tbsp good‑quality pizza sauce or marinara
- 200g grated vegan mozzarella or cheddar‑style cheese
- ½ cup sliced mushrooms or bell peppers (optional)
- ÂĽ cup sweetcorn or spinach (optional),, 1 tsp dried oregano or basil
- Pinch of garlic powder,, Salt and black pepper to taste
- #Dipping Sauce;
- Extra pizza sauce or marinara, warmed
- Fresh basil or thyme for garnish
👩‍🍳 Instructions
- 1
Preheat & prep: Heat oven to 200°C / 400°F. Line a baking tray with parchment paper. Unroll the pastry and cut into 8 equal squares or rectangles.
- 2
Fill: Spoon 1 tablespoon of pizza sauce onto the centre of each pastry piece, leaving a clear border. Top with cheese, your chosen vegetables, herbs, and seasoning.
- 3
Seal: Brush the edges with a little plant milk. Fold the pastry over to form a neat parcel, then press and crimp the edges firmly with a fork to seal in all the filling. Poke 2 small holes in the top of each pocket to let steam escape.
- 4
Bake: Brush the tops with more plant milk, sprinkle with extra herbs if you like, and bake for 20–25 minutes until puffed up and deep golden all over.
- 5
Serve: Let cool for 5 minutes, then serve warm with extra sauce for dipping and fresh herbs.