4 pre-rolled puff pastry sheets (each 10-inch/25 cm square), thawed and cold
1 pkg (235 g) Yves Veggie Cuisine® Kale and Quinoa Balls
1 egg, beaten
1/3 cup (75 mL) maple syrup
1/3 cup (75 mL) Dijon mustard
Preheat oven to 425°F (220°C). On lightly floured surface, working in batches, cut puff pastry into 16 (4-inch/10 cm) squares, reserving scraps of puff pastry for another use. Place Kale and Quinoa Ball in centre of each pastry square.
Bring corners of pastry together over top of ball and pinch edges together. Wrap and roll pastry to seal and enclose ball. Place seam side down on parchment paper–lined baking sheet, about 2 inches (5 cm) apart. Brush tops with egg; bake for 12 to 15 minutes or until pastry is golden brown. Let cool for 5 minutes before serving.
Meanwhile, whisk together maple syrup and mustard. Serve with puff pastry bites.
For dipping sauce variations, add 2 tbsp (30 mL) sriracha hot sauce, 2 tbsp (30 mL) finely chopped fresh dill or 2 minced garlic cloves.