This recipe contains several of my favourite vegan ingredients all merged together to make absolute vegan perfection. These vegan mushroom pockets are bursting with more flavour and will make you rethink the idea that a savoury pie absolutely has to have meat it in.
Perfect for the festive season, this recipe takes a bit of time to make but it’s lots of fun and when you see that glistening pastry come out of the oven, you’ll think that it was definitely worth the work!
Vegan Mushroom Pie with Puff Pastry
- 2 sheets of puff pastry
- 4 large portobello mushrooms
- 2 large red onions
- 300g baby spinach
- 2 tablespoons dijon mustard
- a few sprigs of thyme
- salt and pepper
To put it all together:
- Heat some olive oil on medium heat. Slice the onions thinly and sauté them until almost golden brown.
- Remove from the heat, placing into a separate plate and let it cool
- Returning the pan to the heat, in a bit more olive oil, lightly brown the portobello mushrooms on either side.
- Remove them from the heat and place on a plate on some kitchen tissue top side up
- Once again returning the pan to the heat, add the baby spinach to the pan and stir around until they begin to wilt.
- Once wilted remove from the pan and place all three ingredients in the fridge to cool down completely.
- On a baking/oven tray, roll out your first sheet of puff pastry. Imagine you’re going to cut the pastry into four quadrants to make four individual pies.
- In the middle of each quadrant, share out the onions evenly into little piles
- Then, share out the spinach, placing the spinach on top of the onions
- Lay one portobello mushroom over each pile of onion and spinach
- Lightly coat the top of the mushroom with some dijon mustard
- Garnish with a bit of thyme and some salt and pepper
- Using the other sheet of puff pastry, lay this over the four piles of mushroom
- Press down on the pastry between the piles of ingredients, both horizontally and vertically. Remember you want to make four individual pies. Using a sharp knife cut them where you’ve pinched the pastry together so you can separate the four pies.
- Taking each one individually, press all four sides of the pastry together, you could use a fork to pinch down the sides and make it pretty, or roll up the corners onto the top of each other to give the effect I got with mine.
- To make a vegan egg wash, use the water from a can of chickpeas. This is known as aquafaba and it does exactly the same job as traditional egg wash.
- Place your pies into the oven and cook at 180 for about 45 minutes or until your pastry has puffed up and is gold and crispy.
These vegan mushroom pockets would go perfectly on your Christmas Eve table if you’re trying to incorporate some delicious cruelty-free recipes into the most wonderful time of the year.
Sit back, grab some Oreos and I can’t wait to see what life has to offer us next.