Meatless Puff

Makes 6 - 8 Puffs

100g Frozen Vegetables (a mixture of long beans, carrots & peas work best)

220g Kombucha BBQ Pinto Bean

2 Sheets Frozen Puff Pastry (defrosted)

1 Tablespoon Tomato Ketchup

1 Tablespoon Olive Oil

1 Egg + 1 Tablespoon of water for egg wash

Salt

Black Pepper to taste

1. Preheat oven to 200 degrees celcius.

2. Warm olive oil in a pan.

3. Add frozen vegetables and sizzle on low to medium heat for 5 minutes.

4. Add the ketchup and bbq dip at the same time, stirring to combine for 30 seconds.

5. Take off the heat and let cool for 5-10 mins.

6. Prepare your puff pastries by quartering each sheet.

7. Place 1-2 tablespoon worth of filling in each quarter.

8. Seal the puff by using a fork to press down on the edges.

9. Prepare the egg wash by beating together 1 egg and a tablespoon of water. Brush lightly on each puff.

10. Chuck the puffs into the oven and bake for 15-20 mins until golden brown and crispy. Here, holidays puffs!