About the Vegan Berry Parcels
They say the best things come in small packages, or in this case, parcels! These mini puff-pastry parcels are packed full of fruitiness and are delicious served fresh and warm, topped with a scoop of dairy-free ice cream. They also taste amazing chilled and drizzled with dairy-free custard. Ready to roll pastry makes this recipe super quick and easy, and it can also be made gluten-free if you use gluten-free ready-to-roll pastry.
The Little Vegan Kitchen has created this delicious recipe, and has more waiting for you to discover and bake. Her Blueberry & Chai Muffins are full of antioxidants, and full of fresh seasonal blueberries, or keep things sweet and simple with her plant-based Victoria Sponge cake - a true classic to enjoy with a cup of tea.
Method
Step 1:
Place the mixed berries in a medium-sized saucepan and sprinkle over the caster sugar, lemon juice and cornflour. Place over a medium–high heat and bring to the boil. Simmer for 10–15 minutes until the mixture thickens, stirring occasionally with a wooden spoon or spatula to prevent it from burning. Once thickened, remove from the heat and allow to cool slightly (it will thicken further as it cools).
Step 2:
Preheat the oven to 180°C fan/200°C/400°F/gas mark 6 and line 2 baking trays with greaseproof paper (see page 17 for how to line a baking tray). Unroll the puff pastry sheets on to a floured surface and cut each sheet into 8 even-sized rectangles.
Step 3:
Take 2 rectangles and spoon about 1 tablespoon of the berry mixture on to one of them. Sandwich the rectangles together. Repeat for the other parcels.
Step 4:
Transfer to the lined baking trays and use a fork to press the edges of the parcels together to seal in the filling. Brush dairy-free milk over each parcel and sprinkle over some caster sugar.
Step 5:
Place the trays in the oven and bake for around 20 minutes, or until the pastry is crisp and golden brown. Allow to cool on a cooling rack.
Serve on the day of making.
Ingredients
For the parcels
- 300g Mixed berries (fresh or frozen)
- 100g Silver Spoon Caster Sugar
- 1 tsp Lemon Juice
- 1 tbsp Cornflour
- 2 sheets Ready-to-roll Vegan Puff Pastry (gluten-free if preferred)
- A dusting Allinson's plain flour
For the glaze
- 1 tbsp Plant-based milk
- 1 tbsp Silver Spoon Caster Sugar
Utensils
- Saucepan
- Wooden spoon
- Greaseproof paper
- 2 baking trays
- Sharp knife
- Fork
- Cooling rack
We'd love a slice of advice.
Was it yum? Did the recipe work well? Did you customise the recipe?
Ingredients
For the parcels
- 300g Mixed berries (fresh or frozen)
- 100g Silver Spoon Caster Sugar
- 1 tsp Lemon Juice
- 1 tbsp Cornflour
- 2 sheets Ready-to-roll Vegan Puff Pastry (gluten-free if preferred)
- A dusting Allinson's plain flour
For the glaze
- 1 tbsp Plant-based milk
- 1 tbsp Silver Spoon Caster Sugar
Utensils
- Saucepan
- Wooden spoon
- Greaseproof paper
- 2 baking trays
- Sharp knife
- Fork
- Cooling rack