Vegan Puff Pastry Cups with Marinara Meatballs
These fun vegan puff pastry cups with juicy marinara meatballs topped with vegan cheese have pizza-like flavors and are a certain school lunch box winner. Your children will love them because they are SO delicous, and you will love them because they are SO easy to make. They are also nut-free and soy-free.
Servings: 12 puff pastry cups
12-cup muffin tin
- 2 sheets vegan puff pastry (I use Pepperidge farm, which weighs 1.1 pounds for two sheets. Thaw to room temperature before using.)
- 24 vegan meatballs (thawed, at room temperature)
- 1 cup vegan marinara sauce
- 4 oz vegan mozzarella cheese
Preheat the oven to 400 degrees Fahrenheit.
Mix the thawed meatballs with the marinara in a bowl.
Roll out each puff pastry sheet to about 12 inches long. Cut into six equal sized squares with a pizza cutter or knife. It's okay if the squares aren't perfect.
Spray the cups of a muffin tin with cooking spray. Place a puff pastry square into a cup each and fold a bit to fit it in, creating a puff pastry cup. This doesn't need to be perfect--the baked puff pastry will look great anyway. "Dock" the puff pastry by poking holes in the bottom with the tines of a fork.
Into each puff pastry cup place two balls with a bit of the marinara. You can add more marinara sauce if you wish, but you don't want so much that it will be running all over the lunchbox.
Top the meatballs with cheese. Bake in the preheated oven for 20-22 minutes or until the puff pastry is golden-brown and the cheese has melted.
Remove from oven, let stand on a rack for about 10 minutes, then pop the cups out.
- If you want saucier cups, use more marinara sauce.
- These cups travel great, but they are at their crispiest right out of the oven.
Serving: 1puff pastry cup | Calories: 285kcal | Carbohydrates: 23g | Protein: 4g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Potassium: 25mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Calcium: 4mg | Iron: 1mg