Vegan Champignon Pie

Here is once again a very simple and quick done recipe that I found in the ccokbook from Jérome Eckmeier: Champignon Pies. Those Pies are ideal to take away or for a buffet and they can be eaten hot as well as warm.

You need (for 6 pies):

- 200 g champignons, cut in cubes

- 100 ml liquid soy cream for cooking

- 1 small onion cut in cubes

- 1 garlic glove, cut in small cubes

- Some baby spinach leaves

- 3 tbsp. Almond puree 

- 40 ml white wine

- 1 package puff pastry

- Salt and pepper to season, some olive oil and a little bit oat milk

To prepare:

1. In a deep pan preheat about 2 tbsp. Olive oil and add the onion. 

2. When golden brown add the champignons and garlic. Cook, while stirring, for some minutes.

3. Stir into the champignons the almond paste and pour in the pan the white wine. 

4. When the wine is more or less absorbed add the soy cream and cook for some minutes. Now fold in the spinach leaves.

5. Season with salt and pepper. Let cool down this mix before continuing.

6. Cut your puff pastry in squares with a length and width from about 10 cm.

7. Put 1 tbsp. of your cooled Champignon filling on each puff pastry square, fold so that you create a triangle.

8. With a fork squeeze together the edges. Cover each Pie with a little bit oat milk.

9. Bake in the to 200 C preheated fan oven on a baking tray armed with parchment paperfor about 15 minutes.