Puff Pastry Monster Mummy Pies
These Puff Pastry Monster Mummy Pies are crispy, flaky and stuffed with a delicious homemade vegan nutella that’s just the right amount of tart and sweet!
Who said cooking healthy had to be boring? The first thing that comes to mind upon healthy eating is tasteless food. It’s possible to eat food that you love, while the same time keeping it wholesome and delicious.
And here it is, one recipe that will exceed your expectations!
The puff pastry is a very versatile dough. It makes a good base for many other recipes. This particular one is made with gluten-free puff pastry. You can buy it at your local store or you can make it regular if you don’t have any restrictions with gluten. I ended up making my own because I didn’t find any gluten-free puff pastry around my place.
Gluten-Free Puff Pastry
When made entirely from scratch, it can be time consuming and if it’s gluten-free, it can end in many frustrations. However, you will enjoy the results with this recipe and any effort will be worth it!
For the Halloween spirit, I decided to make these mummy pies that are not only gluten-free but they also have a vegan nutella filling. You’ll find the homemade nutella recipe here. However, if you want to try a different filling like, apple sauce, blueberry, strawberry or any other sauce of your preference, it will also be good!
Without further ado, let’s do this!
INGREDIENTS for Gluten-Free Puff Pastry
Up next, I will give you the exact brands I used in my ingredients. Notice, I am not being payed for promoting this brands but I want to be specific so you have success making your own gluten-free puff pastry. You also have to take into account that if you don’t live in United States, and want to make the dough from scratch, you would have to look for different brands you can find in your place.
- Flour: I used Cup4Cup Multiporpose Flour, gluten-free.
- Vegan butter: For this preparation I liked to use Melt Organic, butter sticks.
- Xantam gum: This is going to be a binder agent to compensate we are not using flour with gluten
- White egg: This is going to keep our flour hydrated and will avoid the flour breaks apart in the oven. It also will work as an extra binder agent.
- Ice water
- Salt
- Coconut Sugar: to keep a lower glycemic index in our recipe.
(To know how to prepare the puff pastry, check the recipe card below).
INGREDIENTS TO MAKE MONSTER MUMMY PIES
- Puff pastry: the homemade recipe shared on the top makes for 5 large mommy pies but you can get more, if you make them smaller. Remember you also can buy the dough if you want to save time.
- Vegan nutella: You can try this Four Steps to Homemade Nutella or you can buy it made. You also can prepare any other fruit sauce of your preference; Even you can spread your favorite jam on the pies.
- Egg white: To brush the mummy pies. To keep it completely vegan, you also can dairy-free milk as an ‘egg wash’.
- Coconut sugar: Use a sprinkle of coconut sugar over the pastry before baking, this will help get a richer golden colour once baked and make them more crispy on the outside.
- Eyes: I made the eyes using white cacao butter. I melted the cacao and put it in a mold (with small circles) and let them freeze. Then, I used nutella to make a dot in the middle of each circle.
STEPS TO MAKE PUFF PASTRY MUMMY PIES
- Roll out the puff pastry sheet. Cut into rectangle shapes, along with some strips for the top of the mummy design. Lay the rectangles on a parchment paper lined baking trays.
- Spread the vegan nutella over the pastries. Brush the edges of the pastry with egg white then lay the strips of the pastry over the filling in a zig-zag form. Press the edges down with your fingers to seal everything tightly together.
- Brush egg white over the pastry along with a sprinkle of coconut sugar. This will help the golden color of the pastry when its baked.
- Bake until the pastry puffs up and/or until golden brown. Enjoy the pastries warm, or wait until they cool down to add on some cocoa googly eyes.
FINAL TIPS
- Make sure the dough stays cold as you work with it. The butter melts when puff pastry gets warm, and the pastry won’t bake into beautiful airy layers.
- For better filling control, you can use a pipping bag to top your pastries or use a spoon to spread vegan nutella.
- Use a sharp knife to make sure that it cuts cleanly through the pastry without pulling out the shape.
- If you’re making the mummy patries’ eyes with white cocoa butter or chocolate, let the pastries to cool down completely or these ones will melt over them.
HOW TO STORE THE MUMMY PIES
Store the pastry mummies in a sealed container in the fridge, allow to come to room temperature before enjoying. Best served day of making. Best eaten 3 days of making or can be frozen for up to 2 months. Reheat leftovers in the oven or toaster oven.
SERVING SUGGESTIONS
They make for the perfect Halloween treats and a delicious dessert, served with a scoop of dairy-free ice-cream or whipping cream. It’s quite a versatile recipe that goes well with all sorts of toppings.
You’ll like every bit of it. It’s finger-lickin’ good! Enjoy it, friends!🌞
If you’re looking for more healthy treats, you’ll love these:
Thank you for your support and follow us along here! That’s a sunshine in my heart! If you would like to see more, you also can find us on Instagram and follow us there as well! Did you make this recipe? I’d love to see your creations by tagging a picture here #thesunshinekitchen__. If you want to support our business, the best way to do it, it’s sharing our recipes, so more people will know about them. Your opinion is important to us! Leave us your feedback by rating and commenting at the bottom of this page!
Puff Pastry Monster Mummy Pies
Ingredients
Gluten-Free Puff Pastry
- 2½ cups flour gluten-free flour, multi-purpose
- 1¼ cups vegan butter cold
- ½ tsp xanthan gum
- 1 tsp salt
- 1 tbsp coconut sugar
- 1 egg we just need the egg white
- 100 ml ice water
Pastry Pies
- 2 sheets of roll puff pastry
- vegan nutella quantity depends on the size of pastry pies. Start by putting one tbsp on each rectangle.
- 1 white egg for brushing the pastry
- 2 tbsp coconut sugar
- 2 tbsp white melted cocoa for googly eyes
Instructions
Gluten-Free Puff Pastry
- Cut the butter in small cubes. If they're getting soft, put it back in the freezer while your mixing the dry ingredients.
- In a large mixing bowl, whisk together flour, xanthan gum, sugar, and salt.
- Toss the butter into the flour mixture with your hands until well coated.
- Pour the egg white in the ice water and mix well. Drizzle 6 tbsp of this water mixture over the dry ingredients and fold the mixture together until it clumps together. Continue adding water a tablespoon at a time until a loose and crumble dough forms. (It should hold when squeezed.)
- Gently knead the dough a few times in the bowl until a cohesive mass is formed. Shape into a ½-inch thick square and wrap tightly in plastic wrap. Chill for 1 hour.
- On a lightly floured surface, roll the chilled dough into a 1/2-inch-thick rectangle. Fold the dough in thirds like a letter. Turn 90 degrees. Repeat rolling, folding, and rotating 3 more times.
- Fold back into thirds, wrap tightly, then chill for at least 2 hours or placed in a freezer bag.
Pastry Pies
- Preheat oven to 375F. Line a large baking sheet with parchment or a silicone baking mat.
- Unroll the pastry (or roll it out) and cut one sheet into 5 equal-sized rectangles.
- Cut the other sheet of pastry into thin strips.
- Spoon the raspberry vegan nutella onto the rectangles.
- Transfer the pastry rectangles to the refrigerator while you're cutting the other sheet of pastry into thin strips.
- Add dough strips decoratively to look like mummies, and gently press the edges to seal.
- Brush the pastry with some egg white or (dairy-free milk) and sprinkle over some coconut sugar. This will help the browning of the pastry.
- Bake for 25 minutes or until golden.
- Serve warm or cold and decorate with edible eyes.
Googly eyes
- If you're using cacao butter, simply melt it in the microwave for 30 seconds or until liquid. Then, pour it in a mold (with small circles) and let them freeze. With a wooden cocktail stick use nutella to make a dot in the middle of each circle.
Notes
- Make sure the dough stays cold as you work with it. The butter melts when puff pastry gets warm, and the pastry won’t bake into beautiful airy layers.
- For better filling control, you can use a pipping bag to top your pastries or use a spoon to spread vegan nutella.
- Use a sharp knife to make sure that it cuts cleanly through the pastry without pulling out the shape.
- If you’re making the mummy patries’ eyes with white cocoa butter or chocolate, let the pastries to cool down completely or these ones will melt over them.