Vegan Caramelized Onion Spinach Puff Pastry Delight

Vegan puff pastry filled with creamy caramelised onions, garlicky spinach, and a cheesy nutritional yeast blend.

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In a pan, warm 2 tablespoons of olive oil over low to medium heat. Add the sliced onions and sauté, stirring frequently to prevent burning, until they are soft and caramelised.
Mix in the grated garlic, chilli flakes to your taste, and thyme. Cook this combination for about 1 minute, allowing the flavors to meld.
Pile the chopped spinach on top of the onion mixture in the pan. Cover with a lid and cook for 6 to 10 minutes until the spinach wilts.
Continue cooking uncovered to evaporate most of the water released by the spinach.
Remove the pan from heat and stir in the nutritional yeast. Season with salt to taste. Let the mixture cool completely before assembling.
Preheat your oven to 220°C (200°C fan). Lightly flour a clean workspace, then cut the pre-rolled puff pastry sheet into six squares.
Spoon the cooled spinach and onion mixture onto one half of each pastry square. Fold the pastry over to form a triangle or rectangle, then seal the edges using a floured fork. Cut 2-3 slits on top to allow air to escape while baking.
Place the sealed pastries in the refrigerator for 10 minutes to firm up.
Combine 1 tablespoon olive oil with nutmeg and black pepper, then brush this glaze over the top of each pastry.
Bake the pastries in the preheated oven for 30 to 35 minutes, or until they are puffed up and golden brown.
Optionally drizzle with maple syrup for a hint of sweetness and enjoy warm.