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Mushroom and thyme pasties

Mushroom and thyme pasties

Total Time
1 hr
20 min
40 min



2 whole, finely chopped

Swiss brown mushrooms

500 g, roughly chopped


3 clove(s), finely chopped

Fresh thyme

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

1½ tbs

Oil spray

1 x 3 second spray(s)


  1. Preheat the oven to 200°C. Line a baking tray with baking paper.
  2. 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.
  3. 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.
  4. Brush pasties with almond milk and bake for 25 minutes or until golden. Allow to cool for 10 minutes before serving.


Keep the pasties in an airtight container in the fridge for up to 2 days and reheat in a low oven until piping hot.