A truly satisfying dish that can be created as individual appetizers or modified to make one big pie for a main course!

A truly satisfying dish that can be created as individual appetisers or modified to make one big pie for a main course!

Ingredients:

  • A third of a cup/60g/2oz of dairy-free margarine (try Nuttelex)
  • 4 tablespoons of plain white flour
  • 1 onion
  • 4 cloves of garlic, crushed or very finely chopped (this can be reduced or left out if desired)
  • 3 cups of mushrooms, sliced
  • half a litre/500ml of soya milk
  • 1 glass of white wine (or stock)
  • A handful of chopped parsley
  • Salt and pepper to taste
  • 500g/18oz vegan puff pastry

Directions:

  • Melt the margarine and cook the onion and garlic in it for a few minutes and then add the sliced mushrooms and cook for a couple of minutes more.
  • Add the flour and stir well.
  • Gradually add the soya milk stirring all the time and then the wine and keep stirring on a low heat until the sauce thickens.
  • Once thick remove from the heat and add your seasoning and the parsley.
  • Allow to cool slightly while you prepare the pastry.
  • Roll out into 2 wide rectangular shapes reserving some pastry for decoration.
  • Cut the pastry into desired size squares for appetisers (or leave whole if making a bi pie)
  • Place half the squares on a greased baking tray. Heap the slightly cooled sauce onto each one leaving a space round the edges.
  • Place the top sheets on and seal up the edges with some soya milk or water (fold over if needed).
  • Make some small slits on the top of the puff and let your artistic side shine with the reserved pastry! (such as leaves etc)
  • Glaze with soya milk and then bake in a medium hot oven for about half an hour, or until the pastry seems cooked (Time could vary depending on the size of your squares – make sure there are no soggy bits and nicely puffed up!)

Variation:

Nice served with a vegan/vegetarian dipping sauce or gravy!

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