This comfort food recipe actually is my mums. Mummy made these veggie cheese pastries when I still lived at my parents house. I kept on making these a lot when I moved out of the house. But now I use vegan cheese and trust me it tastes just as good! We usually eat these vegan vegetable cheese pastries for dinner with a cup of easy to make broccoli or cauliflower soup. broccoli or cauliflower soup.
6 slices of puff pastry
1 shredded union
1 tray of mushrooms finely chopped
1/2 courgette finely chopped
salt, pepper, Italian herbs
2 tbs all purpose flour
3 tbs ketchup
150 gram vegan shredded cheese
Soy milk for glazing the pastry
oil for baking
Preheat the oven to 180°C/350°F.
Put a frying pan on a medium heat and add a splash of oil. Put all the veggies in the pan and add the herbs. Cook them for 15 minutes.
Add the flour and the ketchup and mix it all together. Put the shredded cheese in a bowl and add the hot veggie mix. Mix it well . Let the mixture cool down.
Defrost the pastry and divide the veggie cheese mix over the pastry and fold it. Press the sides with a fork. Brush them with some Soy milk. 25 minutes in the oven or until golden.
I always sprinkle a little bit of sea salt on top of the pastry before they go in the oven!