I’m all for an easy meal, so these pastries are my go-to for when I’m stuck on what to make. They are a perfect all-rounder for any occasion because there is so much that you can do with them! They can be eaten hot or cold, as a main or a snack, and the longer they keep, the deeper the flavours and textures get (if they last that long!). Although it’s entirely veggie, the meaty textures and flavouring of the mushroom are strong enough to deceive even the biggest carnivores in your life, making it perfect for your meat-free Monday meal or your next family dinner. I like to serve it with a freshly cut salad for a light summer meal, but throwing in some roasted vegetables give a hearty touch to the cooler evenings that are creeping in. The filling is so simple and only takes 10 minutes to make. I like to make a bit more than I need because the leftovers are delicious spread on top a slightly toasted bread or in an omelette or sandwich. Puff pastry tends to go soggy if your filling is warm, so I’d recommend making the filling a day before and keep it in the fridge (this lets the flavours get richer). But, if your planning is as bad as mine, I manage to get away with letting the filling sit for about half an hour, and maybe chuck it in the fridge for ten minutes just to cool it down a bit more. I usually use this time to clean up and prepare my salad or sides. Use this as a guide to fill one sheet of puff pastry (6 large pastries or 8 small ones).
Food is Zahrah's passion. The creativity of cooking fascinates her and she adores hearty flavours. She is a vegetarian - though not by choice. 16-year-old anti-vegetable-eating her realised how everyone was obsessed with how halal the death of the creature was but there was no thought on the halal-ness of its life. Free-range, organic and ethical meat was available everywhere, but none of it was ‘halal’! 8 years later, The conversation has slowly reached the mainstream, here is the start to her reviews of Tayyib Halal eateries and products.