Mushroom Turnovers
Cheesy, flaky, creamy, delicious mushroom filled turnovers topped with sesame seeds and baked to golden perfection.
Substitute:
- No cheese? Use crumbled tofu instead. Cook the tofu in the pan along with the mushrooms. If too dry, add more sesame oil and soy sauce.
- No mushrooms? Use leeks or cooked potatoes instead.
- No white wine? Use vegetable stock instead or 1 tbsp balsamic vinegar diluted in 100 ml water.
- No egg? Use milk of choice instead.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Servings: 4
Ingredients:
300 g Mushrooms (roughly chopped )
1 tbsp Butter
1 tbsp Sesame oil
1 Onion (chopped )
2 Garlic cloves (grated )
1 tbsp Thyme (chopped )
100 ml white wine
1 tbsp Soy sauce
100 g Parmesan (shredded )
Salt & pepper
1 ready rolled puff pastry
1 Egg (lightly beaten)
1 tbsp Sesame seeds
Recipe:
- In a large pan, add the butter/vegan butter and sesame oil over medium-high heat. Add the onion, garlic and thyme and a pinch of both salt and pepper. Cook for 1 minute, then add the mushrooms.
- Cook, stirring every so often for about 5 minutes. Stir in the wine and soy sauce, and cook until evaporated.
- Remove from the heat and add the grated cheese. Mix to combine and set aside.
- Preheat the oven to 180 C/160 fan/4 gas mark. Open the ready rolled puff pastry sheets and cut into 6 squares, including the baking paper the pastry comes with. This will prevent the turnovers from sticking.
- Divide the mushroom mixture among the 6 squares. Don't overfill or else it will be very difficult to seal edges.
- Brush egg wash around the perimeter of each pastry square and carefully fold dough over filling to create triangles. Use a fork to close to seal the edges.
- Brush the top of each turnover with egg wash and sprinkle with sesame seeds. Place on a large baking tray, still keeping the baking paper under each turnover.
- Bake for 20-25 minutes, or until golden. Serve hot or at room temperature with a sprinkle of chopped fresh thyme and flaky sea salt.
How to store
Store in an airtight container, the fridge for up to 3 days, or freeze uncooked and store in the freezer for 1 month.
Leftovers
Serve hot or cold, alongside the salad of your choice.
