18 May 2012
MushRoom for Leek - Mushroom, Leek and Zucchini Pastries
So this weekend I am going down to 'Funbury' to work at GTM (I work in events), so packed a PLETHORA or vegan snacks for the trip down & festival day.
Some of my haul includes Dark Chocolate 'Bark' with Chilli & Cinnamon, chilli rice stix, tabbouleh, roast vege couscous, but I am most excited about my homemade leek, mushroom & zucchini patries! They are a total crowd pleaser and SO EASY TO MAKE.
4 sheets of Borgs puff pastry, and cut each sheet into 4 squares.
2 Cloves Garlic, crushed
Leek, sliced finely
Mushrooms, sliced finely
Fresh Thyme, crush it in you fingers a little first to let out the oils
Dijon Mustard to taste
1/3-1/5 c Soy Milk
Nooch, about a handful
Salt & Pepper to taste
A little extra soy milk
Preheat oven to 180 - moderate.
Oil & line a muffin pan with the pastry, don't worry about trimming the excess, that will come in use later!
Heat a butter & olive oil in a saucepan.
Add garlic and leek and cook until soft. Add mushrooms and stir until they have wilted and let out a little liquid, you may need to add a little extra oil in at this stage.
Add zuccini, thyme, dijon mustard, and salt & pepper to taste. Combine, adjusting seasoning and mustard as you please. Add nooch & soy milk, you want the mix to be creamy, not runny.
Take off the stove and plop a big tablespoon of the mix in each pastry square, filling all cups evenly. Now fold over the excess pastry to form a little lid for your tarts. Brush tops with soy milk, sprinkle each with sesames (for aesthetics!) and pop into the oven until golden brown!
Honestly, these bad boys are a garanteed hit, and smell HEAVENLY!