Mushroom & Almond Pithivier | Plant-Based

Recipes
Mushroom & Almond Pithivier | Plant-Based

All you need is: (2 Servings)

  • 10g Country Range Ground Almonds - 9130
  • 25ml Country Range Extended Life Vegetable Oil - 63340
  • 100ml Country Range Vegetable Bouillon - 5473
  • 100ml Country Range Tomato and Basil Sauce - 61821
  • 1 pack Vegan Ready Roll Puff Pastry – 2998
  • 100g Button Mushrooms - 8707, 8846
  • 1 Onion - 44610
  • 1/8 tsp Thyme - 6595
  • 1 Garlic Clove - 54723
  • 20ml Almond Milk to brush - 75657
  • 60g Green Beans – 7062, 5286

Method:

  1. Pre-heat oven to 200 ̊C fan.
  2. Unroll the pastry flat and cut out 4 large circles.
  3. Slice the mushrooms, dice the onion and fry off in a pan with crushed garlic and thyme, season with salt and pepper.
  4. Add the vegetable stock and reduce by half, thicken with ground almonds and allow the mix to cool.
  5. Split the mix into two and place in the middle of 2 circles of pastry.
  6. Brush the edge of each circle with almond milk and top with the other circle of pastry.
  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. Bake for 20 minutes until golden and serve with the tomato and basil sauce and green beans.
MUSHROOM ALMOND PITHIVIER PIE