These mushroom parcels are something a little special – perfect for a vegetarian Easter centrepiece! The filling is made from finely diced mushrooms that are sautéed with garlic, fragrant rosemary, umami-rich balsamic vinegar, and tomato puree. If you’re feeling especially fancy, you could try your hand at making your own pastry, but store brought works so well and is just as good!
Mushroom parcels
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Ingredients
- 320 g diced mushrooms
- 2 diced red onions
- 2 garlic cloves (crushed)
- 1 tablespoon of extra virgin olive oil
- 3 rosemary sprigs
- 60g crushed walnuts (toasted)
- 80g spinach
- 1 teaspoon of coconut or soft brown sugar
- 1 teaspoon of oregano
- 1 tablespoon of balsamic vinegar
- 1 tablespoon of tomato puree
- Pinch of salt
- Pinch of pepper
- 2 rolls of puff pastry
- sesame seeds
- egg wash (or plant based alternative as below):
- - 2 tablespoons of plant milk
- - 3 tablespoons of maple syrup
Instructions
In a saucepan over a medium heat, add olive oil, red onion, garlic, and sauté for a few minutes.
Next, add diced mushrooms, rosemary sprigs, oregano, balsamic vinegar, tomato puree and sugar. Combine.
After a few minutes add spinach and crushed walnuts and combine. Season with salt and pepper.
Once the spinach has wilted, transfer mixture into a bowl and place it in the fridge to cool completely. Drain any excess liquid.
Preheat oven to 180°C/350°F and line 2 baking trays with parchment paper.
Dust surfaces with flour, and roll out both sheets of puff pastry, before cutting each sheet into 4 rectangles.
Add 3 tablespoons of mushroom mixture into the centre of 4 of the rectangles, ensuring there is room left around the edges.
With a rolling pin, gently roll out of the remaining 4 rectangles to make them a little bigger than their bases.
Carefully place each larger rectangle onto its base, and using a fork seal the edges all the way round.
Gently score a line in the top of each making a tiny hole, and brush the whole parcel with egg wash.
Sprinkle with sesame seeds, and bake in oven for approx. 30 minutes until golden brown.
Serve with vegetables and gravy of choice.
Notes
Notes: It’s important that the filling is chilled when you add it to the pastry. This will prevent any leakages. Also, make sure the puff pastry is also chilled before you roll them out.
