Mushroom and thyme pasties
2 whole, finely chopped
Swiss brown mushrooms
500 g, roughly chopped
3 clove(s), finely chopped
1 tbs, chopped
Dry-style white wine
¼ cup(s), (60ml) vegan friendly variety
Fresh flat-leaf parsley
1 tbs, finely chopped
Uncooked shortcrust pastry
485 g, (3 x 180g sheets, with 10% discarded), vegan variety
Unsweetened almond milk
1 x 3 second spray(s)
- Preheat the oven to 200°C. Line a baking tray with baking paper.
- Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook eschalot, stirring, for 6-7 minutes or until softened. Add mushrooms and cook, stirring, for 3-4 minutes or until tender. Add garlic and thyme and cook, stirring, for 1 minute. Add wine and simmer for 3-4 minutes or until liquid has evaporated. Season with salt and pepper and stir in parsley. Set aside to completely cool.
- Cut each sheet of pastry into 4 squares. Divide mushroom mixture into 12 and place a portion into the centre of each square, leaving a 2cm border. Brush the borders with water and fold in half to make triangles. Trim points of triangles into semi-circles and discard excess pastry. Crimp edges and place pasties on prepared tray. Place in fridge for 15 minutes.
- Brush pasties with almond milk and bake for 25 minutes or until golden. Allow to cool for 10 minutes before serving.