These Caesar Salad Puffs make for the perfect quick and easy lunch, taking just 15 minutes to whip up you can enjoy them on the go, at home or at school or work.
Vegan/Dairy-Free Option: Omit puff pastry and use 4 small pita rounds instead, omit Parmesan cheese and replace with 1 tablespoon of nutritional yeast. Omit eggs and instead serve with 1/4 of an avocado per serve. These will only take 10 minutes in the oven instead of 15!
A NOTE ON PARMESAN: Many Parmesans contain animal rennet. If you can't find a rennet-free Parmesan, we suggest using Cheddar or opting for the dairy-free option.
Caesar Salad Puffs
1 sheet puff pastry, thawed
- 1 cup kale or spinach leaves, finely chopped
- 1/2 red onion, diced
- 1/2 cup cooked chickpeas (or tinned if you don’t have any on hand from the freezer)
- 1 tablespoon (15ml) olive oil
- 1/2 teaspoon sea salt
- 1 tablespoon capers
- 4 eggs
30g Parmesan cheese, grated
1/3 cup coconut yoghurt
1 teaspoon capers, chopped finely, and 1 teaspoon (5ml) of the brine (alternatively, use 1 teaspoon (5ml) apple cider vinegar)
1 clove garlic, minced
Sea salt and freshly ground black pepper,
Preheat a fan-forced oven to 220oC/425oF/Gas Mark 7 and line a baking tray with baking paper.
Cut puff pastry into 4 equal squares. Using a knife, gently indent a border around each square, ensuring the knife doesn’t go all the way through. Place the squares onto the lined baking tray.
In a bowl, combine the chopped kale, onion, chickpeas, olive oil and salt and toss to coat. Spoon into the centre of each puff pastry square and sprinkle over capers.
Place in the oven to bake for 15 minutes. After the first 5 minutes, remove from the oven and carefully move aside some of the fillings and crack an egg into the centre of each puff. Place back in the oven for the remaining 10 minutes.
Meanwhile, prepare the Caesar Dressing by combining all ingredients in a small bowl, set aside.
Remove the puffs from the oven and sprinkle over Parmesan. Serve with dollops of Caesar Dressing.