Step 1Pre-heat oven to 200 ̊C fan.
Step 2Unroll the pastry flat and cut out 4 large circles.
Step 3Slice the mushrooms, dice the onion and fry off in a pan with crushed garlic and thyme, season with salt and pepper.
Step 4Add the vegetable stock and reduce by half, thicken with ground almonds and allow the mix to cool.
Step 5Split the mix into two and place in the middle of 2 circles of pastry.
Step 6Brush the edge of each circle with almond milk and top with the other circle of pastry.
Step 7Crimp the edges tight, score the tops, place a little hole in the centre of each and brush with the remaining almond milk.
Step 8Bake for 20 minutes until golden and serve with the tomato and basil sauce and green beans.
- 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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