Mushroom and Mustard Pies With Tofu and Peas

Ingredients: 

• 1 large leek or 2 regular onions, finely diced.

• 1 tsp of salt

• 2 tbsp vegan butter

• 2 tbsp thyme, finally chopped

• Half a cup of white wine

• 3-4 cups of mushrooms, quartered

• 5 cloves of garlic

• 1 tbsp seeded mustard

• 1 tbsp dijon mustard

• 3 tbsp nutritional yeast

• 2 tbsp corn flour mixed with a splash of soy milk

• Another 2 tbsp vegan butter

• Pepper

• 1 cup of soy milk

• 1 cup of peas (or asparagus)

• 1 tbsp nigella seeds (optional)

Method: 

1. Fry the leek or onion in a large frying pan with the salt and butter until well sweated

2. Add the thyme

3. Deglaze with the wine

4. Add the mushrooms, garlic, and mustards and sweat down a little

5. Mix the corn flour with the splash soy milk to make a paste and add it to the veg along with the additional vegan butter, pepper and soy milk.

6. Stir well and simmer it all down until its nice and thick.

7. Add the peas, stir through and turn off the heat.

8. Let it cool completely

9. To assemble defrost a few sheets of Pampas Puff Pastry and cut it down the middle to create long rectangles.

10. Place 3-4 tbsp of filling at the top of each rectangle and fold it over to create square pies.

11. Tuck the edges together so they’re tightly closed

12. Wet your hands and dabble some water on top of each pie then sprinkle some nigella seeds on top

13. Bake at 180 for 35 minutes until golden brown.