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).
You will need:
- 1/2 white onion, diced
- 2 cloves of garlic, minced
- 1 large handful of mushrooms (of your choice), roughly diced
- 1/2 courgette, diced
- 1/2 bell pepper, diced
- 1/2 handful of spinach, roughly chopped
- 1 sheet puff pastry
- 1 egg, beaten
- 1 1/2 tablespoon cream cheese
- 1 handful of grated cheese (I used mature cheddar) – optional
- 1 tsp ground cumin
- 1/4 tsp ground coriander
- 1/2 tsp Cajun spice
- Salt and pepper, to taste
- Chilli (fresh, powdered or dried), to taste
- 1/2 tsp Mixed herbs
- For the filling:
The pastries will be baked once filled, so when making the filling we only want it cooked
until blended together.
- You want the ingredients to still have a firmness to them once the
filling is made.
- Warm a small amount of oil (I used olive oil) on a medium sized pan until it runs easily – it
should be just enough to cover the base of the pan.
- Once the oil is hot: Throw in the onion and cook on a medium – high heat for a 1 – 2
minutes until you see some (not all!) starting to soften.
- Add the garlic and spices and cook for 1 minute.
- Add in the mushrooms and cook on a medium heat for 3 – 4 minutes, stirring continuously.
- Add in the courgette and bell pepper, and stir for one minute making sure everything is
- Remove from heat and place into a bowl.
- While it’s still warm, add the cream cheese and stir into the mixture.
- Leave to cool for up to 30 minutes (or ideally, overnight).
- Once cooled add in the spinach, mixed herbs, salt/ pepper to taste, and grated cheese
For the pastry:
- If your pastry sheet has been in the freezer, make sure it is defrosted through before use.
- If it has been in the fridge, make sure to take it out 10 minutes before you use it.
- Fold your pastry along its length to create a crease in the middle.
- Then fold from the shorter sides into thirds, as if you were folding a leaflet, and press along the folds to create the crease.
- This should give you guides to cut along to create 6 squares.
- Pre-heat your oven to 180 degrees
- Cut the pastry into 6 squares.
- Brush the pastry with a light layer of egg
- Fill half of each square with a dollop of filling, avoiding the edges (Don’t overfill, as it will
make it harder to fold and seal).
- Fold each square over to form triangles. Pinch the edges of each triangle with a fork, to
- Slice two light cuts across the top of each pastry, to allow the heat to get in.
Brush with egg.
- Place on a baking tray in the oven for around 20 minutes, or until
- Remove from oven. Let them sit for 5 minutes.