122 | PIES AND PASTRY MUSHROOM AND LEEK PIE (Phyllo Dough) This is a combination of two recipes. I wanted to make my vegan granddaughters something special for Friday night dinner, similar to a fish pie I had made the previous day for a brunch for friends. ¼ cup couscous/1 cup cooked rice/ bulgur 5 Tbs olive oil 225g mushrooms, sliced 2 cups leeks, white and light green parts, cut lengthwise and sliced into half moons 1 cup diced fennel 2 tsp fresh thyme leaves, chopped 2 cloves garlic, crushed 1 tsp tomato paste ¼ cup chopped dill/parsley/cilantro Salt and pepper 2 Tbs soy sauce/hoisin sauce 1 tsp white wine vinegar/cider vinegar ½ cup creamy almond butter 1 packet vegan puff pastry (phyllo), frozen and thawed in fridge. Melted margarine as needed Place couscous in a bowl and just cover with boiling water then let sit. In large frying pan heat 3 tablespoons olive oil over medium high heat and add mushrooms, stirring occasionally, until softened. Add an additional 1 tablespoon olive oil, leeks and chopped fennel and cook until the fennel is soft, turning often. Stir in thyme, garlic, tomato paste, herbs, salt and pepper and cook for a few more minutes. Add soy sauce and vinegar to deglaze, loosening browned bits from bottom of pan. Remove from stove and let cool. Add couscous and almond butter to mushrooms. Mix well and adjust flavourings if necessary. On a floured surface place puff pastry and roll out to a 35 cm square. Then cut it into two rectangles one 16 cm wide, the other 19 cm. Melt some margarine. Now pack mushroom mixture along middle of narrow piece, leaving about 2.5 cm edge all around. Brush margarine along the edges. If you have a lattice cutter roll it firmly down the middle of the wider piece. If not just make slits lengthwise along the pastry with a sharp knife or scissors. Carefully pick it up and place it on top of the other piece.
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