We are currently updating our product specifications - please check product packaging or contact your wholesaler for up-to-date information.
Ingredients
12 Total- 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 pack vegan ready roll puff pastry
- 100 g button mushrooms
- 1 onion
- 1/8 tsp thyme
- 1 garlic clove
- 20 ml almond milk to brush
- 60 g green beans
- salt and pepper to season
Method
-
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
12 Total- 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 pack vegan ready roll puff pastry
- 100 g button mushrooms
- 1 onion
- 1/8 tsp thyme
- 1 garlic clove
- 20 ml almond milk to brush
- 60 g green beans
- salt and pepper to season
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