Mushroom and Almond Pithivier

Cooking Time
50

Portions
2

Ingredients

Increase Portion Size

• g Country Range Ground Almonds
• ml Country Range Extended Life Vegetable oil
• ml Country Range Vegetable Bouillon (made up)
• ml Country Range Tomato and Basil Sauce
• g pack vegan ready roll puff pastry
• g button mushrooms
• g onion
•   tsp thyme
• g garlic clove
• ml almond milk to brush
• g green beans salt and pepper to season

• 1

  Step 1

  Pre-heat oven to 200 ̊C fan.
• 2

  Step 2

  Unroll the pastry flat and cut out 4 large circles.
• 3

  Step 3

  Slice the mushrooms, dice the onion and fry off in a pan with crushed garlic and thyme, season with salt and pepper.
• 4

  Step 4

  Add the vegetable stock and reduce by half, thicken with ground almonds and allow the mix to cool.
• 5

  Step 5

  Split the mix into two and place in the middle of 2 circles of pastry.
• 6

  Step 6

  Brush the edge of each circle with almond milk and top with the other circle of pastry.
• 7

  Step 7

  Crimp the edges tight, score the tops, place a little hole in the centre of each and brush with the remaining almond milk.
• 8

  Step 8

  Bake for 20 minutes until golden and serve with the tomato and basil sauce and green beans.

Ingredients

• 10 g Country Range Ground Almonds
• 25 ml Country Range Extended Life Vegetable oil
• 100 ml Country Range Vegetable Bouillon (made up)
• 100 ml Country Range Tomato and Basil Sauce
• 1 g pack vegan ready roll puff pastry
• 100 g button mushrooms
• 1 g onion
• 0.125 tsp thyme
• 1 g garlic clove
• 20 ml almond milk to brush
• 60 g green beans salt and pepper to season