Flaky, Buttery Vegan Mushroom Turnovers
Each bite of these puff pastry mushroom turnovers from the Vegan Christmas cookbook is filled with luscious, sautéed vegetables and lots of herbaceous flavors.
Ingredients · Servings 12 turnovers
- Olive oil, for cooking
- 1 onion, finely chopped
- 5 cups mixed mushrooms, sliced
- 2 garlic cloves, crushed
- 1 tablespoon dijon mustard
- ⅓ cup balsamic vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup parsley, chopped
- 1 teaspoon Herbes de-Provence
- 2 sheets
- vegan puff pastry
- 3 tablespoons
- soy milk
Method
- Preheat oven to 350 degrees.
- In a sauté pan
- over medium heat, warm 1 tablespoon olive oil, add onion, and sauté for 10 minutes. Add mushrooms and garlic, and cook for 5 minutes. Add mustard, vinegar, salt, and pepper and sauté for 7 minutes. Remove from heat and stir in parsley and Herbes de-Provence.
- Using a round cookie cutter, cut 6 discs from each sheet of puff pastry. Place 1 tablespoon mushroom filling in center of each disc. Brush outer rim of pastry with soy milk, fold over to close, and press with a fork to seal edge. Brush turnovers with soy milk. Then place on a baking sheet and place in oven.
- Bake 30 minutes or until golden brown. Remove from oven and let cool slightly before serving.
What you need:
Olive oil, for cooking 1 onion, finely chopped 5 cups mixed mushrooms, sliced 2 garlic cloves, crushed 1 tablespoon dijon mustard ⅓ cup balsamic vinegar ½ teaspoon salt ¼ teaspoon black pepper ¼ cup parsley, chopped 1 teaspoon Herbes de-Provence 2 sheets vegan puff pastry 3 tablespoons soy milk.
