Meatless Monday: DIY Hot Pockets

I planned to make a standard tofu scramble this morning. You know, a little nooch, some scallions and peppers…the usual. Then, it happened. I saw a Hot Pocket on television and starting pining away for something hot and flaky and handheld. Remembering the sheet of puff pastry I had taking up space in the freezer, I set out to recreate this childhood classic. Only this time, it wouldn’t have a laundry list of scary ingredients, and of course, it would be vegan. What follows is less recipe, more guideline for making it happen for yourself…the way you like it. My method makes use of that unloved sandwich maker that you bought ages ago, but never used.

(makes 3-4 hot pockets)

1 sheet of vegan puff pastry (Pepperidge Farm is an easy one to find in the states, but health food stores also carry more organic varieties)

2-3 cups of desired filling

Some ideas:

  • Tofu scramble, vegan cheese and sausage
  • Lightly sauced meatballs and cheese
  • Mashed potatoes, peas and carrots (slightly thinned out with veggie broth)
  • Vegan sausage and peppers
  • Veggie deli slices or pepperoni and Daiya Provolone
  • Fried sweet plantain, black beans and vegan mozzarella

Or for some sweet options:

  • Banana slices and peanut butter with an agave drizzle
  • Cinnamon Apples
  • Stewed peaches or plums


Step one: Preheat sandwich maker and lightly spray with cooking oil.

Step two: Prepare your pastry by cutting it into 6 to 8 squares (depending on the size of your sheet) You should aim to make the squares slightly smaller than the sandwich maker mold, because the pastry will expand a bit.

Step three: Fill a square with a heaping half cup of filling, taking care to leave about a half inch of space around the edges. Top with a second square and squish the edges closed.

Place the filled pastry onto the sandwich mold, close the lid, and let the sandwich maker do its thing. Mine has a light that changes color when it’s finished, otherwise 10 minutes should be enough to leave your “hot pocket” golden brown and crispy.

*TOP TIP* Make extras and leave them in your freezer, and you can pop them in an oven or toaster oven when your next snack attack hits!

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