Ingrédients
- 1 roll of puff pastry
- 2 onions
- 3 cloves of garlic
- 10 chestnut mushrooms, chopped
- 1 pouch of Merchant Gourmet Whole Chestnuts, chopped
- Half a tub of vegan cream cheese (125g)
- 1 ½ tbsp soy sauce
- 1 tsp sugar
- A few springs of thyme
- Salt and pepper
- Olive oil
Méthode
- Preheat the oven to 200 degrees.
- Finely slice your onions and add to a pan with olive oil and sugar. Stir on a low heat until sticky and caramelised.
- Add your chopped garlic, mushrooms and chestnuts to the pan and cook for 6 minutes.
- Once the mushrooms are soft, add the soy sauce and a good grind of pepper, followed by the cream cheese and roughly chopped thyme.
- Use an old jar or cutter to cut 8 circles from the pastry.
- Place a quarter of the mixture into the centre of 4 circles, leaving a rim around the edges.
- Place another circle of pastry on top and press down the edges with a fork.
- Score the top with a cross pattern.
- Bake in the oven for 30-35 minutes until golden and crispy.
- Serve with seasonal roast veg and lots of gravy. Enjoy!
