Mushroom and Almond Pithivier

Prep Time

50 min

Cook Time

-

Portion(s)

2

ingredient lunch, main, on-the-go
ingredient vegans
ingredients

1010 g Country Range Ground Almonds

2525 ml Country Range Extended Life Vegetable oil

100100 ml Country Range Vegetable Bouillon (made up)

100100 ml Country Range Tomato and Basil Sauce

1 1 pack vegan ready roll puff pastry

100100 g button mushrooms

1 1 onion

1/81/8 tsp thyme

1 1 garlic clove

2020 ml almond milk to brush

6060 g green beans

salt and pepper to seasonsalt and pepper to season

Multiply by
method
  • 1Pre-heat oven to 200 ̊C fan.
  • 2Unroll the pastry flat and cut out 4 large circles.
  • 3Slice the mushrooms, dice the onion and fry off in a pan with crushed garlic and thyme, season with salt and pepper.
  • 4Add the vegetable stock and reduce by half, thicken with ground almonds and allow the mix to cool.
  • 5Split the mix into two and place in the middle of 2 circles of pastry.
  • 6Brush the edge of each circle with almond milk and top with the other circle of pastry.
  • 7Crimp the edges tight, score the tops, place a little hole in the centre of each and brush with the remaining almond milk.
  • 8Bake for 20 minutes until golden and serve with the tomato and basil sauce and green beans.