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