Aussie Lunchbox

SERVES
4
PREP TIME
~1 hour
COOK TIME
40 minutes

Bold and spicy crumbles, chopped baby spinach, shredded carrots, sliced green onion, melty cheddar cheese, and minced jalapeño peppers all stuffed inside puff pastry dough and baked until golden brown. Served with a quick-pickled radish and topped with fresh cilantro.

Ingredients

Large Egg 1 Each
Water ¼ Cup
Puff Pastry Sheets, Cut into 6”x9” Rectangle 4 Rectangles
Aussie Lunchbox Filling (Recipe Below) 6 Cups
Quick-pickled Radish Slices (Recipe Below) 1 Cup
Cilantro, Minced ¼ Cup
Plant-based Mexican Seasoned Ground

Directions

Step 1
Preheat oven to 375°F.
Step 2
In a mixing bowl, whisk egg and water until scrambled to make an egg wash.
Step 3
Using a pastry brush, brush the edges and center of puff pastry rectangles with egg/water mixture.
Step 4
Spoon the Aussie lunchbox filling in the center of one half of the puff pastry, then fold the other half over on top and seal the edges by crimping with the fork.
Step 5
Brush the entire outside of the folded pastry with the egg water mixture, then score the folded pastry 3 times for vent holes.
Step 6
Bake pastry on a parchment-line sheet pan for 15-18 minutes, until dough is golden brown, and center of pastry has an internal temperature of 165°F.
Step 7
Remove baked pastry from oven and plate with a side of quick-pickled red radishes and minced cilantro. Enjoy while hot.

Note

Shredded cheddar cheese can be substituted for plant-based cheese.

Ingredients

Vegetable Oil 2 Tablespoons
OZO™ Plant-Based Mexican Seasoned Ground 2.25 Cups
Yellow Onion, Peeled, Sliced Lengthwise 1.25 Cups
Carrots, Shredded 2 Cups
Garlic, Fresh, Minced ¼ Cup
Cumin, Ground ½ teaspoon
Paprika ½ teaspoon
Black Pepper, Ground ½ teaspoon
Jalapeño Pepper, Cleaned, Seeds Removed, Minced ¼ Cup
Cilantro, Roughly Chopped 1 ½ Tablespoon
Green Onion, Thinly Sliced 2 Tablespoons
Baby Spinach, Roughly Chopped ½ Cup
Sharp Cheddar Cheese, Shredded 3 ½ Cups

Directions

Step 1
In a skillet on medium heat, add vegetable oil and OZO Plant-Based Mexican Seasoned Ground. Cook ground for 5-7 minutes, until browned. Break up ground into crumbles as the ground cooks.
Step 2
Add onions, carrots, garlic, jalapeño peppers, cumin, paprika, and black pepper. Cook vegetables with browned ground for 5-7 minutes, until mixture has softened and caramelized.
Step 3
Remove mixture from heat and let cool completely. Once filling has cooled, fold in chopped cilantro, sliced green onion, chopped baby spinach, and grated cheddar cheese.

Note

Shredded cheddar cheese can be substituted for plant-based cheese.

Ingredients

Water, Hot 1 Cup
Granulated Cane Sugar 2 Tablespoons
Salt, Kosher 2 teaspoons
Rice Vinegar ½ Cup
Crushed Red Pepper Flakes 1/8 teaspoon
Red Radishes, Thinly Sliced 1 Cup

Directions

Step 1
In a heat-proof container, add hot water, sugar, and salt. Stir until sugar and salt have completely dissolved.
Step 2
Stir in rice vinegar, crushed red pepper flakes, and sliced radishes.
Step 3
Cover container and place in refrigerator. Let radishes marinate and chill in brine overnight before using.
Step 4
When serving, drain radishes from brine beforehand.

Note

Quick-pickled radishes can be stored in the refrigerator for up to 1 week.

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