These savoury mini-croissants are great for impressing an omnivorous crowd at a party or apéro. They look and taste like significantly more work than they actually are.
Most organic shops sell vegan puff pastry. The cheapest supermarket brands are sometimes vegan too, albeit pretty unhealthy. Or you could try to make your own if you roll that way.
To make 24 croissants:
2 sheets vegan puff pastry
24 sun-dried tomatoes in oil (about half a jar)
Sesame or poppy seeds for the pretty
1. Unroll your pastry and slice into 12 like a pizza. Try to make slices of a fairly similar size:
2. Spoon a small amount of pesto (about 1/2 a teaspoon) onto the fat end of one slice. Top with a tomato:
3. Grab the edge and roll up, moving towards the centre of your pastry pizza. It doesn't matter if your croissant looks a bit wonky - the baking process evens things out. Repeat with all your other 'slices'. Sprinkle with sesame seeds, poppy seeds, whatever you feel like. Or just don't.
4. Bake at 180°C for 16 minutes. Your end result will look something like this:
These taste great with other fillings too: tempeh bacon crumbles, mushrooms fried up with garlic, roasted red pepper pieces and capers, etc.
More vegan apéro ideas here.