Leek & mushroom en croute
A vegetarian and vegan dish full of flavour with leeks, wild mushroom and ginger all tucked up in flaky pastry
What you need:
- 225g/8oz ready-made puff pastry
- 15ml/1 tablespoon olive oil
- 1 medium leek, trimmed, washed and finely shredded
- 50g/2oz wild mushrooms, finely chopped
- 10ml/2 teaspoons shoyu
- 1cm/1/2" piece fresh ginger root, peeled and grated
- salt and freshly ground black pepper to taste
- 1 dessert spoon plain flour
- 75ml/3 fl oz soya cream
- 15g/1/2 oz pine nuts, toasted
- Griddled baby vegetables
- 60ml/4tbsp sweet and sour sauce mixed with an equal amount of water.
What you do:
- Preheat the oven to 225C/450F/Gas 8.
- Roll out the pastry to 5mm/1/4" thick and using a 10cm/4" pastry cutter, cut out two circles. With a 7.5cm/3" cutter, cut an inner circle part way through each. With a medium heart shaped cutter, cut out two hearts (these will form the lids).
- Place the pastry shapes on a baking sheet and cook in the preheated oven for about 5 minutes, until risen and golden. Cool on a wire rack, then remove the centres from each pastry circle, making sure you remove as much of the inside as possible to leave room for the filling.
- Heat the oil in a saucepan and gently cook the leek until tender. Add the mushrooms and cook over a high heat to evaporate the liquid. Stir in the shoyu, grated ginger and seasoning.
- Add the flour and cook, stirring for 2 minutes. Stir in the soya cream and cook until thickened. Stir in the pine nuts.
- Reheat the vol au vent cases at 180C/350F/Gas 4 for about 15 minutes. Heat the filling and spoon into the hot cases. Top with the heart shaped lids at an angle.
- Place each one on a large serving plate and surround with griddled baby vegetables (carrots, sweetcorn, mangetout are colourful), drizzled with a little warmed and diluted sweet and sour sauce if liked.
Recipe created by the Cordon Vert cookery school
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