Creamy Mushroom Pastry Puffs
Delicious puff pastry triangles filled with mushrooms and smoked tofu in a dairy free creamy sauce. Ingredients: Mushrooms - almost any type will be ok -
SoyaToo! Cooking Cream 300ml
1/4 block of Viana Real Smoked Tofu
2 teaspoons of Marigold Vegan Bouillon
1 teaspoon of Marigold Gravy Powder
2 table spoons of vegetable oil
1 block of puff pastry
Bunch of parsley, roughly chopped
(ideally a non stick pan) Stage 1:  Slice the mushrooms - if they are quite chunky you can dice them.
Chop the Viana Real Smoked Tofu, finely dice it so it will let the flavour come out when cooking. Add the mushrooms to the pan and sautee briefly until the oil is mostly soaked up, then add the tofu. Pour in the Viana Cooking Cream  Add 2 level teaspoons of Marigold Vegan Bouillon
Add the chopped parsley Leave mix to simmer and allow to reduce a bit (the flavours will mix). Add the teaspoon of Marigold Gravy Powder and stir in, this will thicken the sauce. When the mix is thick enough that why you can scrape the bottom of the pan the sauce doesn't immediately recover, it it is about right. (See picture above.) Take off the heat and leave to cool. Stage 2:  Roll out your block/sheet of pastry and divide into 4.
Spoon the creamy mushroom mix onto your pastry - putting it to one side, because you will fold each square in half. Score the edges of the pastry and wet with water or soya milk to make them more sticky.  Fold the pastry in half and press the edges down with a fork.
Fold the edges back on themselves and press again with a fork. Place on a greased or non-stick baking tray. (Don't forget they can almost double in size, so leave room! See bottom of page for example)  Glaze if required with soya milk, just brush it on or use your fingers.
Cook in oven at Gas Mark 6, or 204°C if electric - the pastry will have a guide, but times can vary due to differences in ovens. Once done this can be served hot or cold, as a snack or in a meal with vegetables.   When you put these on a baking tray remember that they will puff up a lot, so leave some extra room.
This example of how much the pastry expands gives you an idea how much room you need to leave for the pastry to puff up.
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