Mushroom & Jackfruit Party Pies
Makes 16 party pies
1 tbsp of olive oil
1 shallot, finely chopped
250 g (9 oz) of brown mushrooms, finely chopped
565 g (20 oz) of tin jackfruit in brine, drained and rinsed
2 tsbp of tomato paste
1 tbsp of maple syrup
1 tsp of onion powder
1 tsp of garlic granules
½ tsp of ground coriander
½ tsp of freshly ground black pepper
¾ tsp of dried thyme
¾ tsp of sea salt
2 tbsp of plain flour
125 ml (4 fl oz/½ cup) of plant-based milk, plus additional milk for brushing
4 (30 x 30-cm/12 x 12-in) sheets puff pastry
Tomato ketchup (to serve)
Preheat the oven to 200°C (400°F/Gas 6) and line a baking tray (sheet) with baking paper.
Heat the oil in a large frying pan (skillet) over a medium heat. Add the shallot and cook for two to three minutes, then add the mushrooms and cook for about five minutes, until soft. Meanwhile, cut the tough bits off the jackfruit and set aside. Crumble the soft jackfruit pieces into the pan.
Finely chop the tough bits and add to the pan, along with the tomato paste and maple syrup, and stir to combine.
In a small bowl, combine the spices, herbs, salt, flour and milk to make a gravy, stirring until no clumps remain. Add the gravy to the mushrooms and jackfruit, and cook for about two minutes, stirring, until the mixture has thickened and is well combined.
Cut each puff pastry sheet into four smaller squares. Take a square of pastry and place one generous teaspoon of filling on top, positioning it to one side of the centre. Fold the other side of the pastry over to encase the filling, then crimp the edges with a fork to seal. Gently transfer the pie to the lined baking tray and poke generous holes in the top of each pie with a small, sharp knife (the holes will reduce in size as the pastry puffs up).
Repeat, until all of your filling and pastry is used up, then brush the tops of the pies with milk. Bake in the hot oven for 15–20 minutes, or until puffed up and golden. The final cooking time will depend on the brand of puff pastry, which varies from country to country. Check the packet for guidance.
Enjoy warm or cold, dunked in good old-fashioned tomato ketchup.
Recipe courtesy of Vegan Goodness Feasts by Jessica Prescott
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