Serves 4
Directions
- 1Thinly slice onions and mushrooms and grate garlic.
- 2Sauté onions in butter with a pinch of salt until golden.
- 3Roll out and cut the pastry into 8 squares, place 4 on a tray and prick with a fork.
- 4Bake for 10 minutes.
- 5Set aside ¼ of the onions and add mushrooms, sugar and thyme to the pan and cook until golden.
- 6Stir in garlic, nutritional yeast, mustard, soy, paprika, and cream and season well.
- 7Spoon the filling onto the baked bases and brush borders with water.
- 8Top with the remaining pastry and bake for 20–25 minutes until golden.
- 9Sauté reserved onions, garlic and thyme.
- 10Stir in flour, then gradually whisk in stock and simmer until thick.
- 11Dip the crispy, golden pastries straight into that warm, silky gravy.
Ingredients
- 3 tbsp plant-based butter
- 4 brown onions
- 3 cloves garlic
- 250 g chestnut mushrooms
- 6 sprigs fresh thyme
- 2 tsp brown sugar
- 1 tbsp soy sauce
- 3 tbsp plant-based cream or milk
- 25 g nutritional yeast
- 1 tbsp Dijon mustard
- 1 tsp smoked paprika
- salt
- pepper
- 320 g ready-made vegan puff pastry
- flour for dusting
- 1.5 tbsp plant-based butter
- 2 cloves garlic
- 1.5 tbsp plain flour
- 250 ml vegetable stock
- 4 sprigs thyme
- salt
- pepper
Equipment
ovenlarge frying panlined baking tray
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