Okara Pastry Puffs
Our friends at Renewal Mill, an Oakland-based startup that upcycles the byproducts of food manufacturing into premium ingredients to reduce food waste, are sharing a delicious Okara Pastry Puff recipe that’s perfect for a cozy winter night. Okara is a high fiber, high protein, gluten-free flour made from the byproduct of soymilk production.
If you’re in the Bay Area, you can add Renewal Mill’s okara flour to your Imperfect box!
3/4 c okara flour
1/2 c potato starch
1 c water
1/2 c soymilk
3 Tbsp olive oil
2 cloves garlic, minced
2 Tbsp ketchup
1 Tbsp Worcestershire sauce
1 tsp salt
1 Tbsp dried thyme
1 Tbsp dried parsley
1 Tbsp red pepper flakes
1 c bread crumbs
1 whole onion, diced
1/4 c vegan mayo (optional)
1 17 oz package puff pastry sheets
Thaw pastry sheets according to package directions and preheat oven to 350 degrees F.
Mix together all ingredients except for 1 Tbsp of olive oil, the onion, the mayo, and the puff pastry sheets until a crumbly mixture forms.
Heat remaining 1 Tbsp of olive oil in a large sauté pan over medium heat and add the diced onion.
Sauté onion for a few minutes until beginning to brown.
Crumble in the okara mixture and sauté until lightly golden and heated throughout.
Turn off heat and stir in mayo for added richness.
Unfold thawed pastry sheets and cut into long rectangles.
Add okara mixture in the middle of the pastry sheet and fold sheet over, sealing the edge by crimping with a fork.
Cut okara-filled pastry logs widthwise to form appetizer-sized pieces.
Bake in preheated oven for 20 minutes (puff pastry should be beginning to brown on the top).
Pull apart pieces and serve!
We love serving these pastry puffs with hot sauce or topped with fresh herbs!