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
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!
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