Description
A show-stopping vegan main course featuring a savory mushroom and lentil filling encased in flaky puff pastry.
Cuisine: BritishServings: 4
Ingredients
- 1 package (17.3 ounces) puff pastry, thawed
- 1 tablespoon olive oil
- 1 onion, chopped
- 16 ounces (450 g) mixed mushrooms (e.g., cremini, shiitake, oyster), chopped
- 3 cloves garlic, minced
- 1/2 cup (100 g) cooked lentils
- 1/4 cup chopped walnuts
- 1/4 cup chopped fresh thyme
- Salt and pepper to taste
- 1 tablespoon Dijon mustard
- 1 egg replacer, whisked with 1 tablespoon water (for egg wash)
Instructions
- Preheat oven to 400°F (200°C).
- Heat olive oil in a large skillet over medium heat. Add onion and cook until softened.
- Add mushrooms and garlic; cook until mushrooms are tender and have released their liquid.
- Stir in lentils, walnuts, thyme, salt, and pepper. Cook for 5 minutes more.
- Remove from heat and stir in Dijon mustard. Let cool completely.
- On a lightly floured surface, roll out puff pastry into a large rectangle.
- Spread mushroom filling evenly over pastry, leaving a 1-inch border.
- Roll up pastry tightly, starting from a long edge. Pinch edges to seal.
- Place seam-side down on a baking sheet lined with parchment paper. Brush with egg wash.
- Bake for 30-35 minutes, or until pastry is golden brown and cooked through.
Suggested Drinks
English Sparkling Wine: The crisp acidity and bubbles of English sparkling wine cut through the richness of the pastry and complement the savory mushroom filling.Pinot Noir: The light body and earthy notes of Pinot Noir pair well with the mushrooms and the savory filling.