Vegan Mushroom Puff Pastry Parcels
HAPPY NEW YEAR and welcome to Gluten Free Aussie Vegan.
So I bought all the ingredients to make a Mushroom Wellington at Christmas. I’ve made it as my main for the past 2 years in a row and always love it, but THEN I noticed Woolworths released a Vegan Gluten Free Plant Based Loaf and I got excited and bought that too, keen to try it out. I thought I would make both….but well given I’m the only Vegan in my family, I was the only one eating the loaf. It took me a few days to get through it all and…with all the hustle and bustle through Christmas with family visiting etc…long story short I never got around to making the Mushroom Wellington…I just had the Plant-Based Loaf.
SO, fast forward to now and I suddenly got a hankering to make the mushroom pastry but instead of making it as a full on wellington. I decided to make a similar mix but turn it into individual puff pastry parcels instead of one big
I’m VERY glad I did cos it was DELICIOUS. Deceptively simple to make too.
If you’re living in Australia you might have noticed that it’s not always easy to find a good Gluten Free Puff Pastry. Before I became Vegan I remember there was one brand of pastry I used and it tasted okay but never really puffed up. Then when I turned Vegan I just thought nope I’ll probably have to give up on the idea of ever having a decent
So WITH THAT I’m going to shutup and share this quick, tasty recipe for Mushroom Puff Pastry Parcels.
Recipe:
Vegan Mushroom Puff Pastry Parcels
Ingredients
- 1 Onion chopped
- 6 small/medium button Mushrooms
- 3-4 sprigs fresh Thyme (you could use dried maybe 1/2 tsp)
- 1 Tbsp Mustard (I’d usually recommend Dijon Mustard but I only had English on hand and it was delicious so either/or)
- 1 tsp minced Garlic
- 1 sheet Puff Pastry – Gluten Free & Vegan (I got mine from Coles frozen section)
Milk Wash:
- 1-2 Tbsp Almond Milk
- 1 tsp Maple Syrup
- 1 tsp oil – neutral flavour
Instructions
- Preheat the oven to 200C/390F
- Grab out the sheet of Puff Pastry and sit it the on bench to thaw. Mine took about 15 minutes.
- Meanwhile, dice up the onions and mushrooms if you haven’t already;
- Heat a pan to Medium heat and add a little oil to the pan;
- Saute’ the onions for 1-2 minutes then add in the mushrooms, minced garlic and saute for another minute then add in the leaves of the fresh thyme, and the mustard. Mixing it all to combine. All up it will take maybe 5-7 minutes. Then set aside to cool.
- Whisk up the ingredients for the milk wash;
- Slice the pastry into 4 squares (down the centre and across)
- Spoon the onion/mushroom mixture into one corner of the pastry square. Brush a little of the milk wash along the edges, then fold the empty corner of the pastry over the top of the mix to the other corner till it makes a triangle. Use a fork to press down the edges to seal it. Repeat till you use up the mix for all 4 portions;
- Baste the top of the pastry with the rest of the milk wash;
- Bake for 15 minutes till crispy. ENJOY!
