Vegan Potato and Onion Herb Pastry Braid
A simple, flaky, plant-based puff pastry braid stuffed with potatoes, caramelized onions, and fresh rosemary, sage, and thyme. Uses premade puff pastry for an easy but elegant bake.
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
For extra richness, spread a thin layer of dijon mustard under the filling.
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.
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.