Tuesday, January 03, 2017

Yum!


A couple of days ago I came across this recipe for vegan pate en croute on Pinterest and I wanted to try it. So last night I decided to try the recipe and it turned out wonderful. It is a really delicious version of a classic food and perfect for a cold wintery night. To accompany it I made a nice cranberry sauce which balanced it perfectly. 

  • 2 Onions
  • 2 Tablespoons Olive Oil
  • 2 Garlic Cloves
  • 9 Ounces Chestnut Mushrooms
  • 8 Ounces Cashews
  • 8 Ounces Ground Almonds
  • 8 Ounces Breadcrumbs
  • 2 Tablespoons Soy Sauce
  • 2 Tablespoons Lemon Juice
  • 2 Teaspoons Tarragon
  • 1 Teaspoon Yeast Extract
  • Pound Puff Pastry
  • Soy Milk
1.Preheat the oven to 400°.
In a large saucepan, fry the onions in the olive oil for 7 minutes, until tender, then add the garlic and mushrooms and cook for a further 5 minutes, or until the mushrooms are tender.
2.Then tip the mixture into a food processor and blend to a purée.
Put the ground cashew nuts and almonds into a bowl with the breadcrumbs, the mushroom purée, soya sauce, lemon juice, tarragon and yeast extract and mix well.
It will be quite stiff.
Season well with salt and pepper.
3.Roll the puff pastry out on a lightly floured board to make a square about 38cm (15in) in size.
Transfer the pastry to a baking sheet and heap the mushroom mixture in the centre, forming it into a loaf shape.
4.Make diagonal cuts in the pastry about 1cm (½in) apart on each side of the mushroom mixture, then fold these up over the mushroom pâté to make a kind of plait effect.
Tuck in the ends neatly, trim off any extra bits and brush with beaten egg or soya milk.
Bake for 40 minutes or until the pastry is puffed and golden brown.
Notes:
Rose Elliot. “Rose Elliots Mushroom Paté en Croute.” http://vegetarianforlife.org.uk/recipes/pies-and-pastries/rose-elliots-mushroom-pate-en-croute: 2016:12:30

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