Crispy Asparagus Pockets

5.0 (1 reviews)
Vegan

Crispy Asparagus Pockets

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Ingredients

  • 2 tsp.  dried seaweed flakes
  • 3 Tbsp.  hoisin sauce (usually vegan, but be sure to check the label!)
  • 17.5 oz.  canned or jarred asparagus, cut into 1 1/2–inch pieces
  • 1 pkg.  filo pastry, cut into 12 squares
  • 2 Tbsp.  olive oil

Instructions

  • Preheat the oven to 430°F.
  • In a small bowl, mix the dried seaweed flakes and hoisin sauce.
  • Place a few asparagus pieces in the middle of each filo square and top with 1 teaspoonful of the hoisin mixture. Fold the top and bottom of the pastry over the asparagus, then fold in the sides.
  • Turn upside down (to prevent from opening) and place on baking tray lined with parchment paper. Brush with the olive oil.
  • Bake until lightly browned, about 8 to 10 minutes.
  • Serve immediately.

Makes 4 servings

 

Rated 5.0/5 based on 1 reviews

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