Method
Preheat oven to 200°C and line two baking trays with baking paper.
Heat the olive oil in a frying pan over medium-high heat and add the Magic Mince. Cook, stirring to break up, adding the garlic and thyme after 5 minutes. Continue to sauté until caramelised, about 5 more minutes. Season with salt and freshly ground black pepper to taste. Set aside to cool.
Roll out the sheets of puff pastry and cut out approx 8cm circles using a cookie cutter, placing them on the baking sheets. Using a sharp knife, score a circle around the dough, about 1cm from the edge.
Top the pastry with a small spoonful of caramelised red onion, then a little mushroom mixture, and top with cheese and walnuts, keeping the filling within the scored circle. Whisk the egg and brush the edges of the pastry with the egg wash.
Bake until the pastry is golden brown, about 15-20 minutes and garnish with freshly chopped parsley. Serve warm.
Ingredients
- 1-2 tablespoon olive oil
- Mushroom & Hemp Magic Mince
- 1 clove garlic, finely chopped
- 1 tsp fresh thyme leaves
- 1/2 cup caramelised red onions
- Salt and pepper, to taste
- 2 sheets puff pastry
- 1/2 cup blue or gruyere cheese, crumbled (or a vegan alternative)
- 1/2 cup walnuts, roughly chopped
- 1 egg for glazing
- 2 tbsp parsley leaves, chopped
