Creamy Mushroom and Caramelised Onion Pies

You heard it. Comfort food at its finest.

These are an absolute hit at parties as they're bite-size and don't give off any 'vegan vibes' whatsoever (whatever that means). The filling consists of a plant-based bechamel sauce which gives a super creamy texture, perfectly cozied up in crispy puff pastry. Do yourself a favour and indulge in a little pie-action.

Makes approx. 15 small pies

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Ingredients

• 3-4 sheets puff pastry

• 2 onions

• 200g mushrooms

• 2 cloves garlic

• 1 tbsp olive oil

• 1 tsp brown sugar

• Salt + Pepper

• 1/2 tsp fennel seeds

• 1/2 tsp thyme

• 1/2 tsp rosemary

Bechamel Sauce

• 1 1/2 cup soy milk (Unlike almond milk, this has a neutral taste - great for savoury dishes)

• 2 tbsp plant-based butter

• 2 tbsp plain flour

• Pinch nutmeg

• Salt & Pepper

• 1 tbsp nutritional yeast (not essential)

Utensils

• Saucepan

• Whisk

• Muffin tray

Method

• Finely slice the onion, mushrooms and garlic

• Heat a medium saucepan with the olive oil on a medium-high heat. Once hot, add the onion and sauté

• Add the brown sugar and fennel seeds. Continue tossing the onions until they are golden brown and soft

• Add the mushrooms, garlic, and remaining herbs and spices. Continue sautéing until mushrooms are soft and tender

• Set aside the mushroom mix in a seperate bowl (you can use the same saucepan to make the bechamel)

• Heat the milk in the microwave until warm. Set aside next to your saucepan

• On a medium-high heat, melt the butter in the pan. Now it's time to move quickly. Add the flour and stir continuously for around two minutes. This will form a loose-looking dough. Try not to let it brown

• Add the milk a bit at a time, whisking the mixture simultaneously. Turn the heat down a notch as you continue whisking until a creamy sauce forms

• Turn the heat off. Add the remaining ingredients, as well as the mushroom mix. Combine well

• Preheat the oven to 200 degrees

• Grease the muffin tray. Start cutting out circles from the pastry with a glass (the diamater slightly larger that the muffin tray)

• Add the pasty circles to the muffin tray, moulding them to the cups. Spoon in the filling, then cover each pie with more pastry. Pinch the rim to seal

• Bake for 25-30 minutes, or until golden brown!