Bethany's Vegan Kitchen

Golden puff pastry topped with toasted sesame seeds, with a melted dairy free cheese, and meat free ham filling. These are best warm in my opinion, but you can eat them cold too if you prefer

You only need six ingredients, so they’re pretty simple to make. For the cheese I went with Epic Mature by Violife, and for the meat free ham I went with Quorn ham free slices. But you can use any cheese or “ham” for this

Yield; 12 wraps Cook time; 10-12 minutes

You’ll need;

1. One pack of pre-made ready rolled puff pastry
2. A couple of teaspoons of dijon mustard
3. 12 slices of meat free ham. If you’re using Quorn that’s one and a half packs
4. 100g grated dairy free cheese
5. A little plant milk to glaze
6. Around half a teaspoon of sesame seeds

Method;

• Start by allowing the pastry to come to room temperature before unrolling it. Once it’s warmed up and bit, you can unroll the pastry and cut it into 12 roughly equal sized pieces. It doesn’t have to be perfect, just try and get them as similar in size as you can
  
• Next, take the mustard and spread it onto the pastry. I used the back of a teaspoon, that way it didn’t damage the pastry. Now you can top each piece with the ham (I sliced the ham in half, and put one half on top of the other), then the cheese
  
• Now you can brush a little of the milk over each corner of the pastry (the corners that we’re going to fold over the filling, that is). Then fold the pastry over the filling, they don’t have to be tightly folded, as the pastry needs room to rise as they bake. Once they’re all folded, you can put them onto a lined baking tray. I use two baking trays to ensure they had plenty of room while they were baking. Then finally brush the pastry with a little more milk, and sprinkle some sesame seeds over them
  
• Bake the wraps at 200°C/180°C fan assisted/400°F for 10-12 minutes, or until golden brown
• You can transfer them onto a cooling rack to cool fully, or eat them while they’re still warm
  

They will keep for a few days in an air tight container. If you want to keep them for longer, you can freeze them too. Just wait until they’re stone cold before putting them into an air tight container. You don’t want any condensation in there, it will make the pastry soggy. Then freeze and defrost as needed, if you heat them back up in the oven they’ll taste as good as when you baked them