Pulled Oats® cocktail snacks

Name: Pulled Oats® cocktail snacks
Total time: 30 min
Ingredients: 240 g Pulled Oats® Nude; 4 sheets puff pastry dough; About 6 sun dried tomatoes; 1 onion; 2 cloves garlic; 2 tbsp olive oil; 1 tsp white wine vinegar; 1 tsp smoked paprika powder; ½ tsp ginger powder; 1 dl oat cream; Salt and black pepper; 2 large avocados; 2 tbsp lemon juice; ¼ tsp garlic powder; Salt; Fresh or dried herbs to garnish

You can serve tiny finger food bites in any party. The creamy avocado paste on these snacks is like the cherry on top.

prep time 30 min

Ingredients

240 g Pulled Oats® Nude
4 sheets puff pastry dough
About 6 sun dried tomatoes
1 onion
2 cloves garlic
2 tbsp olive oil
1 tsp white wine vinegar
1 tsp smoked paprika powder
½ tsp ginger powder
1 dl oat cream
Salt and black pepper

Avocado Paste

2 large avocados
2 tbsp lemon juice
¼ tsp garlic powder
Salt
Fresh or dried herbs to garnish

Instructions

Defrost the puff pastry dough.
Chop onion and garlic. Drain and chop the sun dried tomatoes. Heat a frying pan and add the oil on it. Add the onions and sauté for a while. Add Pulled Oats, sun dried tomatoes and spices. Cook for about 5 minutes. Break the bigger Pulled Oats pieces with a spatula while cooking. Add the oat cream, fold it into the mixture and take the pan off the heat.
Preheat the oven (225°C). Roll the puff pastry sheets to 1,5 times the original size. Cut round pieces out of the pastry e.g. with a suitable size glass and press the pieces into muffin pan holes.
Fill the puff pastry cups with the Pulled Oats mixture. Bake for 10-15 minutes. Let cool down.
Make the avocado paste right before serving the snacks. Mix avocados and lemon juice with a stick mixer until smooth. Add the spices. Add the avocado paste on the puff pastry cups and garnish as you like.

Recipe: Elina Innanen @Chocochili

Categories: American, Appetizer, Christmas, Dessert, Festive, Lactose-free, Light food, Milk-free, Nordic, Pastry, Snack, Vegan, Vegetarian