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Meatfree Monday Teriyaki 'Mince' Puffs

Monday, 10 September 2018
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These are so quick and delicious to make, perfect for a busy weeknight, easily transportable to after school clubs and would be fab in packed lunches.  I was asked by Quorn to come up with an easy and tasty recipe to celebrate Back to School and I think these scrumptious morsels are ideal.


We've been reducing our meat consumption for a while now, and have several meat-free days in our Meal Plan each week. Quorn is a protein-rich meat substitute that is healthy for both us and the planet – it’s so easy to cook with and its versatile range tastes delicious. If you lead a busy lifestyle with children to cook for, then Quorn is a great option as it is high in protein, high in fibre, low in saturated fat, with no cholesterol, and easy to switch in place of regular meat.


You can still eat all your favourite meals – whether that’s fajita wraps, burgers or sausages – just by making an easy, healthier switch.  Check out the wide range of recipes on the Quorn website for inspiration.

Meatfree Monday Teriyaki 'Mince' Puffs

300g Quorn mince
2 tsp grated fresh ginger
2 cloves garlic, minced
7 Tblsp teriyaki marinade
500g puff pastry
1 Tblsp sesame oil
2 Tblsp sesame seeds

Put a frying pan over a medium heat, add the Quorn mince and cook, stirring constantly, for a few minutes until it has defrosted.  Add the ginger and garlic, cook for a minute or two, then add the marinade.  Continue stirring over a medium heat for a further 5 minutes.  Turn out on to a plate so the mixture cools down quickly.  You want the mixture to be around room temperature before putting it onto the pastry.

Preheat your oven to 220C/200C Fan/Gas Mark 7.  Line two oven trays with non-stick baking paper.  Roll out the pastry thinly on a lightly floured surface and, using a 7cm cutter, cut out 24 circles of pastry.  Put 6 pastry circles on each tray, leaving room for them to puff up.  Spoon a little of the mixture into the middle of the 12 pastry circles.  Brush the edges of the pastry with a little water then place the other 12 circles of pastry on top.

Press well to seal the edges of the pastry together, I used the fat end of a chopstick to crimp the edges of the pastry together.  Brush the tops of the pastries with sesame oil then sprinkle over the sesame seeds.  Bake the pasties in your preheated oven for 12 - 15 minutes until the pastries are golden brown and crisp.

You can freeze the uncooked pastries and cook them from frozen, adding an additional 5 minutes to the baking time, or until cooked thoroughly and piping hot.


A great way to reduce meat consumption is to find meat-free alternatives for family favourites that are already enjoyed by your household.  Rachel Stevens chatted to Ben Fogle about her family food choices and how cutting down on her meat intake has helped her family feel healthier, and reduce their impact on the environment. Watch the video for a delicious family recipe using Quorn Crispy Nuggets.



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3 comments:

  1. We like Quorn mince, not quite like beef mince but a good product to use. We like meat free nights quite often.

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  2. What a clever idea, love the combination of teriyaki flavours and a pastey, plus great to make it veggie.

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  3. We love quorn and have it with pasta every week. However, I've never made little hand pies and I love the flavouring you've used. Will add these to my menu!

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