Remove the pastry sheets from the packaging and defrost for 40 minutes.

Cut each tempeh block into 3 squares and then cut each square in half width-wise to make them thinner.  You will have 12 thin squares.

Whisk all ingredients except pastry sheets and tempeh in a shallow bowl.  Add the tempeh squares and let marinate for 30 minutes, flipping after 15.

Preheat oven to 400.  Lightly grease a baking sheet.

Roll out the pastry sheets a few times to enlarge a bit.  Cut into 12 squares (6 squares per sheet).  Place a tempeh square in the center of each pastry square and top with a teaspoon or so of marinade.

Fold the corners over, then place on baking sheet, seam side down.

Bake 20 minutes, or until golden.

serves 12

Raspberry Balsamic Reduction

• 1 cup fresh raspberries
• 2 t maple syrup
• 1/2 c balsamic vinegar
• 1/4 c vegetable stock
• 1/2 t salt
• 1 T+ 1 t fresh thyme, chopped, or 1 t dried

Place raspberries and maple syrup in food processor and process.  Pour into a small saucepan and cook over medium high heat for 2 minutes.  Add stock, balsamic vinegar, salt and thyme.  Bring to a low boil and cook for 5 minutes, stirring constantly as it thickens.  You can strain it if you prefer not to have the seeds.