Vegan mushroom pies
Recipe for delicious puff pastry pies with mushrooms
Servings: 12 cupcakes
Const: low
Equipment
- 12 muffin moulds
Ingredients
- 1 rectangle vegan brisé pastry (or puff pastry)
- as needed vegan cheese for the surface
For the filling
- 250 g champignons
- 1 diced white onion
- 100 ml vegetable cream
- as needed Olive oil
- as needed fresh thyme
- as needed salt & pepper
Instructions
- Clean and slice your champignons mushrooms. Add salt and pepper to the mushroom stuffing.
- Heat a little oil in a non-stick pan and fry the onions until translucent. Then add the mushrooms and fresh thyme and fry for approx. 5 min.
- Turn on the oven at 190°C on static function.
- Add the vegetable cream to the mushrooms and cook over a low heat for another 5 minutes, stirring occasionally.
- Cut the puff pastry/brisée into 12 squares.
- Get some muffin tins and put the squares in them.
- Put the mushroom filling into the puff pastry/brisée moulds with the help of a spoon.
- Close the cupcakes by moving the puff pastry/brisée corners towards the centre of each cupcake.
- Sprinkle the surface of each cupcake with vegetable cheese.
- Bake for 30 minutes or until the pastry is golden brown.
- Let cool for a few minutes and serve!