Cute little squares that are both flaky and hearty. They'd make a good main event with some greens and gravy, or a fun brunch starter if you have a bunch of people over. The fennel and herb tempeh is reminiscent of the winter holidays, making these the perfect choice for a Thanksgiving brunch. I have traditionally been against puff pastry in recipes, but let's be honest, none of us can make anything as light, flaky, and fun all by ourselves. If serving as a main, then I would say two each is the way to go.
Makes 18 pastries
Note: Don't forget to thaw your pastry before starting this recipe. I thaw it overnight in the fridge, but you can also thaw for 30 minutes on your countertop.
Whisk the marinade ingredients together in a small mixing bowl. Add the tempeh and let marinate for an hour.
When the hour is almost up, preheat a large pan over medium heat. Saut� the red bell pepper and onion in the oil for 7 to 10 minutes, until the onion is translucent. Add garlic and spices and saut� another 3 minutes. Drain the marinated tempeh and add it to the pan. Turn the heat up to medium high and cook for about 15 minutes, stirring often.
In the meantime, preheat the oven to 400˚F and start preparing your puff pastries. Pour a little olive oil in a cup and brush a large baking sheet with olive oil. Cut each pastry sheet into nine squares and set them on the baking sheet at least an inch apart. Brush the tops of the pastries with olive oil. When the tempeh is ready, taste for salt and remove from heat. Top each pastry right in the middle with a heaping tablespoon of tempeh.
Bake for 18 to 20 minutes, until the pastries are nice and puffed. Serve ASAP.