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Preparation time
15 minutes
Total time:
55 minutes
Serves
4 puff pastry squares
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Ingredients
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397 g puff pastry
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1 tbsp canola oil
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1 large shallot, chopped
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125 g shiitake mushrooms, thinly sliced
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2 cloves garlic, chopped
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60 g (2 cups) baby spinach, roughly chopped
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60 ml (1/4 cup) white wine
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125 ml (1/2 cup) soy cream
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60 ml (1/4 cup) vegetable broth
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1/2 tbsp Dijon mustard
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1 tsp dried parsley
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Pinch of ground saffron
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Salt and pepper
Egg Wash
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2 tbsp vegan margarine, melted
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Directions
- Preheat the oven to 190°C (375°F) and line a baking sheet with parchment paper.
- In a skillet over medium-high heat, heat the oil and cook the shallot and mushrooms for 5 minutes. Add the spinach and garlic and cook for 3 minutes. Deglaze with white wine for 1 minute. Add cream, broth, mustard, parsley, saffron, salt, and pepper. Bring to a boil, reduce heat to low, and simmer for 5 minutes.
- On a floured surface, roll out the pastry into 4 squares, each about 15 x 15 cm. Spoon the mushroom filling into the center of each square and fold the four corners to form a pocket.
- Bake for 25 minutes or until the pastry is golden brown.
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