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vegetables | quick wrap mushroom parcels or tarts

Makes 1 parcel

This is a variation on the fantastic herby sausages. The mixture is slightly different. It's more intense, but more crumbly - so it works better when it's contained. However, vegan pastry tends not to be wheat free. If you have to make a wheat and dairy free pastry, it's likely to be much more crumbly and I would suggest that you then aim to make this into little tarts instead.

Wheat free, dairy free, nut free, meat free version...

Ingredients...

Method...

  1. Heat oven to 170°C.
  2. Blitz breadcrumbs.
  3. Heat the margarine in a pan and fry the mushrooms until the juice starts to come out.
  4. Add the salt, sage and chicken seasoning and stir well.
  5. Cook this for a minute or two then add the tamari and stir well.
  6. Add the breadcrumbs and spring onion and mix well.
  7. Season with black pepper.
  8. Roll out the pastry - into a rectangle if making sausage rolls (fold over, then cut into little sausage rolls and put onto a greased baking tray, fold underneath), or into squares if making parcels (you can make pasty shapes, purses, seal edges with fork - whatever you fancy).
  9. Remember to put a little rice milk or water where you're going to seal it. Brush the top with oil or rice milk.
  10. Bake little sausage rolls for 10 minutes, larger ones and tarts for 15 minutes, parcels for 15-20 minutes.

Maybe serve with...

If you make parcels or tarts, you can serve them drizzled with port, cranberry and shallot sauce and a generous helping of lemon dressed leaves and/or a beautiful array of vegetables. You could always add a tsp or 2 of the port and cranberry sauce inside the parcels, on top of mixture if you prefer. And if you wanted to make the parcels a little different, you could add the mushroom mixture to a little cooked rice and serve that in the parcels, drizzled with sauce.

If you have mushrooms leftover, see mushroom and sherry soup, mushroom pate and mushroom and herb provencal.


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