Vegan Puff Pastry Bunnies with Onion Mushroom Filling
Honestly, at Easter we're not really into egg hunts, breaking the fast, gifts, or all those sweets. But we do love using the long weekend every year to host a little brunch and bake our way through every type of dough imaginable.
And since Easter is pretty much dominated by sweet recipes already, we love coming back to savory Easter ideas every now and then — like these vegan puff pastry bunnies. And yes, puff pastry is truly our best friend in moments like these. We've really tried a lot with it: vegan salmon in puff pastry, a strudel with vegetable and mince filling, or vegan Christmas palmiers. And now there's an Easter version to add to the list.
What goes in the filling?
The heart of our puff pastry bunnies is a savory paste made from sweet onions and mushrooms. Just these two ingredients already deliver loooads of umami, but on top of that we season our filling with the organic soy sauce from Fairtrade Original, which comes from northeastern Thailand. What makes it special: The soybeans for their soy sauce come from northeastern Thailand, where small-scale farmers grow them. The beans are fermented and matured on-site for several months. This keeps more of the added value in the country of origin, resulting in a fairly produced soy sauce with an authentic, full-bodied flavor. It's traditionally brewed with rice instead of wheat. How wonderful!
So how do I shape the bunnies?
Sounds more complicated than it is: spread the paste on the puff pastry, cut it into strips, and roll each strip into a spiral — that's your body. Leave the last ten centimeters of dough unrolled, divide it into two narrow ears, and press them gently into place. And just like that — bunny done. Tip: the more even your strips, the prettier the shape. And if one of them ends up looking more like a hedgehog — hey, that's Easter too.
If you're also looking for vegan eggs to hunt or sweet recipes for the Easter brunch, feel free to try our vegan cream-filled chocolate eggs.
Vegan Puff Pastry Bunnies with Onion Mushroom Filling
Ingredients
For the puff pastry bunnies:
- 1 vegan puff pastry sheet
For the onion-mushroom filling:
- 1–2 tbsp plant oil
- 2 large onions
- 200 g (7 oz) brown mushrooms
- 3 tbsp soy sauce (e.g. from Fairtrade Original)
- 1 carrot
- 1 clove of garlic
- approx. 1 tbsp fresh parsley, roughly chopped
- chili flakes
- pepper
For serving:
- vegan crème fraîche
- soy sauce (e.g. from Fairtrade Original)
- chili oil
- cress
Instructions
Preheat the oven to 200 °C/390 °F (fan). Peel and roughly chop the onions, clean and halve the mushrooms, peel and roughly dice the carrot.
Heat plant oil in a pan over medium to high heat. Add the onions and mushrooms and fry for approximately 15–20 minutes until nicely browned. Deglaze with 3 tbsp of soy sauce and let reduce briefly.
Transfer the onion-mushroom mixture together with the carrot, garlic, and parsley to a food processor and blend into a fine paste. Season with chili flakes and pepper to taste — add a splash of soy sauce if desired.
Roll out the puff pastry and spread the paste evenly over it. Cut the pastry into strips of approximately 1 cm (0.5 inches) wide, starting from the long side, and roll each strip into a spiral. Leave the last 10 cm (4 inches) of each strip unrolled and instead shape them into two ears, gently pressing them into place.
Press the ends together lightly to create the typical bunny shape.
Place the puff pastry bunnies on a baking sheet lined with parchment paper and bake in the preheated oven for approximately 10 minutes until golden brown and crispy.
Mix vegan crème fraîche with a splash of soy sauce and season to taste. Add a few drops of chili oil if desired. Serve the puff pastry bunnies with the dip and cress.
