Flaky, golden pastry parcels shaped like mini crackers, filled with a rich mixture of mushrooms, thyme, baby spinach and vegan mozzarella. This is ideal for festive plant-based canapés
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 200°C, gas mark 6. Line a large baking tray with baking paper.
Peel and quarter the onion. Peel the garlic. Add both to the food processor along with the mushrooms and pulse until they resemble coarse crumbs.
Heat the olive oil in a large pan over a medium heat and sauté the mixture for 5 minutes. Add the thyme leaves and cook until all the liquid has evaporated and the mixture is dry. Transfer to a bowl, season with salt and pepper and allow to cool completely.
Roll out the puff pastry on a lightly floured surface and cut it into rectangles, approx. 12cmx8cm. Spoon a strip of the mushroom mixture along the centre of each rectangle and place some of the Violife Grated Mozzarella on top. Fold the long sides of the pastry over the filling to enclose it, then pinch and twist the pastry ends in opposite directions to form a Christmas cracker shape.
Place the Wellington bites seam-side down on the lined tray. Brush with plant-based milk and sprinkle with sesame seeds, if desired. Bake for 20–25 minutes until golden and puffed.
Serve warm while the cheese is still gooey.
