I'm a big fan of making pies and pastries as my recipe ebook Australian Classics Veganised will attest. These mushroom pies and quick and easy to make. I blend half the mixture to make a creamy soup type mix to contrast with the texture of the sliced mushrooms, meaning that the filling is thick and creamy without the need for cream.
- 1 tablespoon olive oil
- 1 red onion, diced
- 2 spring onions, diced
- 3 garlic cloves, finely diced
- 300grams white button mushrooms, sliced
- 300 grams chanterelle mushrooms, sliced
- 1/4 cup dairy free butter
- 1 tablespoon fresh parsley and thyme leaves
- 1/2 cup red wine
- 1/2 cup soy milk
- salt and pepper to taste
- 2 sheets of frozen read made vegan puff pastry (most frozen puff pastry uses vegetable oils instead of butter)
- Dairy free milk to brush the pastry lids
- Sesame seeds
- Preheat oven to 180c
- Warm olive oil in a fry pan or saucepan.
- Fry onions and garlic for 2 minutes until translucent
- Add mushrooms, herbs and dairy free butter and cook until tender
- Add red wine and milk and cook until the liquid is reduced by at least half.
- Add salt and pepper to taste
- Remove half the mushrooms and sauce from the pan and blend in a blender.
- Allow to both the pan of mushrooms and those in the blender to cool
- Cut out pastry into circles of a size suitable to fit your muffin tins. You need two for each pie.
- Press pastry into pie tins and top with the blended mushroom mix then the fresh mushrooms
- Press the lids onto the pies and cut a small hole in the centre of each.
- Brush with dairy free milk and sprinkle with sesame seeds.
- Cook until the pastry is golden.
Apologies, my photo of the pies is not the best, I made them for dinner and it was a bit late by the time I got around to photographing them!