~5 sheets pre-rolled puff pastry (most supermarket puff pastry is vegan, check the back of the packet)
a little milk or a beaten egg for brushing onto the pastry
50 grams margarine (I use nuttelex)
200g mushrooms, chopped
1/2 teaspoon salt (or use 2 teaspoons tamari or soy sauce)
1 teaspoon ground pepper (black or white)
1 tablespoon fresh thyme leaves, chopped (else use 1/2 teaspoon dried thyme)
1/2 cup vegetable stock
1 cup ground almonds
Gently fry the mushrooms and herbs in the margarine. When brown, add the water and salt & pepper – simmer until the liquid is reduced by about half.
Put into blender, add almonds, and puree to a fine paste. Set aside.
Using a cookie cutter (I use a large star, you can use another shape), cut shapes out of the pastry. Place a teaspoon of filling in the middle of one shape, then top with another and press the edges firmly together.
Brush with milk or beaten egg, then back for ~15 minutes at 220 Degrees Celsius until puffy and browned. Serve on their own or with a chutney of your choice (e.g. tomato or caramelised onion).
Eat straight away 🙂