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Method
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Pre-heat oven to 200 ̊C fan.
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Unroll the pastry flat and cut out 4 large circles.
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Slice the mushrooms, dice the onion and fry off in a pan with crushed garlic and thyme, season with salt and pepper.
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Add the vegetable stock and reduce by half, thicken with ground almonds and allow the mix to cool.
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Split the mix into two and place in the middle of 2 circles of pastry.
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Brush the edge of each circle with almond milk and top with the other circle of pastry.
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Crimp the edges tight, score the tops, place a little hole in the centre of each and brush with the remaining almond milk.
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Bake for 20 minutes until golden and serve with the tomato and basil sauce and green beans.