This braided puff pastry looks fancy, but it is actually very easy to make. It is just cooked potatoes and onions wrapped in store-bought puff pastry with a few fresh herbs. The braid shape makes it look special and tres chice for guests, but it works just as well for a quiet meal at home by yourself… paired with a nice little wintery side salad.
The filling starts with sliced onions cooked in a little oil until they soften and start to get a little color. Then you add thin slices of potato, garlic, and your herbs. Rosemary gives a stronger flavor, thyme is lighter, and sage makes everything taste cozy. They cook together until the potatoes are just starting to soften. They will finish cooking in the oven inside the pastry. You could also roast your potatoes slices separately, as a little extra flavor development.
The braid sounds complicated, but it helps to picture the puff pastry in three long sections, which is easy to do since store bought tends to come that way. The middle section holds the filling. The two outside sections are cut into strips that you fold over the filling. You cross one strip from the right, then one from the left, and keep going until you reach the bottom. Once you start, it feels natural and you fall into a simple pattern.
Keeping the puff pastry cold is important. Cold pastry puffs better and keeps the braid shape in the oven. If it gets too soft while you are working, you can put it back in the fridge for a few minutes, then keep going.
While it bakes, the pastry rises and turns golden. The potatoes and onions soften and soak up the flavor of the herbs. Little gaps between the strips let steam escape so the bottom does not get soggy. When it comes out of the oven, you have a neat, golden braid with a savory filling.
You can serve this as a main dish with a salad on the side or as a warm side on a bigger table. It slices cleanly, which makes it easy to serve to a group. Leftovers warm up well in the oven and stay crisp.
If this is your first time braiding puff pastry, this recipe is a friendly starting point. The ingredients are simple and the method does not need any special skill. Once you finish the braid and see it baked, it feels like you got a lot of reward for a small amount of effort!
Vegan Potato and Onion Herb Pastry Braid
Equipment
- Sheet pan
- skillet
- Knife
- Rolling Pin
- Pastry brush
Ingredients
Filling:
- 2 medium Yukon gold potatoes peeled and thinly sliced
- 1 medium yellow onion thinly sliced
- 1 tablespoon olive oil
- 1 teaspoon fresh rosemary finely chopped
- 1 teaspoon fresh thyme leaves
- 2 fresh sage leaves finely chopped
- 1 clove garlic minced
- ½ teaspoon salt plus more to taste
- ¼ teaspoon black pepper
Pastry:
- 1 sheet premade puff pastry fully thawed
- 1-2 teaspoons olive oil or plant-based milk for brushing
- Flaky salt for topping optional
Instructions
- Preheat oven to 400°F (205°C). Line a sheet pan with parchment. Keep your thawed puff pastry in the fridge until filling is ready so it stays cold.
- Heat olive oil in a skillet over medium. Add the sliced onions and a pinch of salt. Cook 8 to 10 minutes until softened and lightly golden.
- Add the sliced potatoes, garlic, rosemary, thyme, sage, salt, and pepper. Toss to coat. Cook 5 to 6 minutes until potatoes begin to soften but are not fully cooked. Remove from heat and let cool 5 minutes.
- Roll out the puff slightly if needed to even the edges. Keep or Create 3 long columns vertically.
- Spoon the potato-onion filling onto the center column down the middle, Spread evenly. You can also lay out your potatoes in a scalloped fashion, should you prefer.
- Using a knife, cut diagonal strips about 1 inch wide on the two Outside columns. Make sure each side has the same number of strips and that they stay attached to the center where the filling is. Starting at the top, fold The top flap over the filling to Seal it. Cross the first right strip over the filling at a slight downward angle. Cross the first left strip over the right strip. Keep alternating until you reach the bottom! Fold the bottom flap up and tuck under neatly.
- Brush the top with olive oil or plant-based milk. Sprinkle with flaky salt if you like. Bake 22 to 28 minutes, until golden, puffed, and crisp.
- Let rest 5 to 10 minutes before slicing. Serve warm.
Notes
You can add a handful of spinach to the onion stage for added color and moisture.
If your potatoes are very firm, microwave slices for 1 to 2 minutes before cooking.
This reheats beautifully in the oven at 350°F for 8 minutes.