Ingredients
- 1 Tbsp oil, neutral
- 2 cloves garlic, minced
- ½ large white or brown onion, finely chopped
- 200g Oyster mushrooms, diced
- 3-4 sprigs of Thyme
- 2 Tbsp tamari or low sodium soy sauce
- 100g cashews, pulsed / blended
Instructions
Preparation
- Measure out 100g of cashews, raw or salted and roasted. Using a food processor; pulse into a fine rubble without blending into a nut butter (the roasted nuts are a little more brittle and contain slightly less moisture but they are often salted).
- Mince garlic cloves, Finely dice onions, Rough to fine chop mushrooms and remove leaves from thyme sprigs.
Cooking
- Bring a sauce or fry pan to medium heat, add oil, minced garlic, diced onion, and fry for one minute.
- Add diced mushrooms, stir through and cook for two minutes.
- Add the leaves of 3 - 4 sprigs of thyme, soy sauce, and ground cashews.
- Remove from heat and stir through thoroughly until all liquid is absorbed.
Assembly & Baking
- Using pre-made frozen puff pastry (with canola oil not butter), cut a square in half and spoon half the mixture onto the outer edge of each side of pastry.
- Roll the filling, being sure to compress as you go.
- Decide whether to cut in half for single serves or in smaller bite sized pieces.
- Assemble on a baking tray, if your pastry is like mine you may need to spray each roll with a little oil or soy milk to help it crisp.
- Bake or 15 - 20 minutes in a 180 - 220 degree celsius oven or wrap and freeze for a later gathering.
Notes
- I have found that i prefer to use low sodium soy sauce, either because I am too lazy to always have both raw and roasted nuts on hand, or because I am gluttonous enough to serve this filling as more of a large wellington pastry with a miso gravy recipe by thebudhistchef.com which is Amazing, but can be quite salty as well... if i use low sodium soy in both then I never have cause for concern. (It means my cashews can be roasted or not, my stock can be salt reduced or not, its just easy and i get to keep all the umami!)
- In Australia we tend to buy frozen pastry in sheets, not rolled or bundled up for you to unwrap and roll out... more of a thaw it, bake it deal. if you are vegan, simply check that your supplier makes their puff pastry using canola oil rather than traditional dairy butter.
- If Gluten is your problem and by some miracle you have access to purchase or the patience to make your own gf pastry, then simply use gf tamari and please enjoy this recipe.