1 small onion finely chopped
8 Swiss Brown or Large flat mushrooms
2 tbs olive oil
200gms cashew cheese*
- Cut off the stalks from the mushrooms and set aside.
- Brush the tops and bottoms of the mushrooms with a little olive oil and grill on each side. I use a sandwich press which has grooves on it, and they come out beautifully.
- Chop the mushroom stalks and sautee with the onion until the onion is translucent. Allow to cool. Mix with cashew cheese. Set aside
- Once the grilled mushrooms are cool, you can start assembling.
- Cut large circles, (larger than the mushroom) out of the pastry, each sheet should give you 4 circles. You will need 16 circles for the 8 mushrooms.
- Place a tablespoon of the cheese mix in the middle, press down with the grilled mushroom, and put another lid of pastry on top of the mushroom. Seal the sides.
- Brush the tops with your preferred vegan "egg" wash. I used 2 tablespoons of aqua faba (chickpea water), 1/2 tsp tapioca starch and a pinch of tumeric.
- Bake for 25 minutes or until the tops are golden and crispy.
- These can be frozen. There is three of us at home, so I make them, freeze them and take them out and re-heat as needed.
I served these with sweet potato chips and grilled asparagus. To make the asparagus you cut the woody part of the asparagus off, put a pinch of salt, three or four tablespoons of nutritional yeast on top, and a splash of olive oil. Bake in the oven for about 15 minutes. This is a family favorite :)
In regards to the cashew cheese, I make mine by boiling some cashews, drain and rise. Then blend them with oat milk, then add a bit of salt, some citric acid, and nutritional yeast.
The lattice is time consuming but worth while if you like making pretty things. I have also made these with plain tops. You can decorate them with pastry hearts cut out from the pastry offcuts :)