Artichoke Puffs

[Guest guest]

Artichoke Puffs

 

2 10-oz. packages of vegan puff pastry shells (12 shells)

1 tsp. margarine

2 tsp. water

1/2 cup finely chopped onion or green onions

2 tsp. cornstarch

1 1/2 cups soy milk

1 14-oz. can artichoke hearts

Paprika

Salt and pepper, to taste

 

Bake the pastry shells according to the package directions until

golden.

While the shells are baking, heat the margarine and water in a frying

pan over medium heat. Cook the onion for 10 minutes or until

transparent. Stir in the cornstarch and continue cooking for 1 to 2

minutes. Add the soy milk and stir until thickened. Remove the pan

from the heat and set aside.

Drain the artichoke hearts and chop coarsely. Add to the creamed

mixture and season with the paprika, salt, and pepper.

Remove the tops from the pastry shells. Spoon some of the artichoke

mixture into each pastry shell and reheat the puffs at 350 degrees F

for 5 minutes.

Replace the tops and serve immediately.

Makes 6 to 12 servings.