The Edgy Veg
Share the recipe
15 min Prep
20 min Cooking
4 Portions
100% VEG


  • 2 sheets vegan-friendly puff pastry (1-box)
  • 1 GUSTA Traditionnal pâté , cut into chunks
  • 3 tbsp of GUSTA Original vegan cheese, grated
  • 1 tsp rice vinegar
  • 1 tsp soy sauce
  • 1/2 tsp garlic powder
  • ½ small cooking onion, diced (about ¼ cup)
  • 1/4 cup green peas
  • 1 carrot, peeled and chopped (about ¼ cup)
  • ¼ cup unsweetened non-dairy milk
  • 2 tbsp maple syrup
  • Black pepper


  1. Preheat your oven to 350 degrees.
  2. Let the pastry thaw slightly for about an hour at room temperature. You want the pastry to still be a little frozen because it’s easier to work with and won’t get too soft.
  3. In your food processor, gently pulse together GUSTA pate, cheese, rice vinegar, soy sauce, garlic powder until combined. Dump the pate mixture into a bowl.
  4.  Add onion, peas, carrots, and pepper and mix with your hands until combined. Taste and season to your liking.
  5. Using an ice cream scoop, scoop out the mixture and roll it into a ball. You should end up with 9 balls.
  6. In a small bowl, whisk together plant-based milk and maple syrup. Set aside.
  7. Lay the pastry sheets flat and cut the sheets into 9 squares each (18 total) using a knife.
  8. Brush the border of the first 9 squares with some of the milk/maple mixture.
  9. Quickly, place a ball of filling onto each one, and top with another square of pastry. Using a fork, seal the edges all the way around, and repeat.
  10. Brush filled and sealed pastries with a bit more of the milk/maple mixture.
  11. Transfer to a parchment or silicone mat-lined baking sheet.
  12. Bake for 20-25 mins, or until the pastries are flaky and golden brown.
Is the amount of kilos of grains saved each day with a vegan diet.

More fun facts!