Continuing our series of vegetarian recipes by Film director Charlotte George:
Recipe based on one from Nadine Abensur but I’ve added some embellishments.
Prep/cooking time = 1 hour (longer if you need to defrost the pastry)
Difficulty = 4
500g Puff Pastry
2 small onions, chopped
4 garlic clove, crushed
500g mixed mushrooms (perhaps ½ chestnut, ½ portobello, eg) roughly chopped
2 tbsp chopped tarragon
3 tbsp soy sauce
Dash of red wine
salt and fresh ground black pepper
100g cashews crushed/broken, 100g pinenuts
175g fine breadcrumbs
200g ground almonds
200g goats cheese
1 egg, beaten
Roll out the puff pastry into two rectangles, each 30 x 23 cm, and set aside in the fridge to rest.
Meanwhile, make the filling. Heat the oil in a large, heavy-based frying pan. Fry the onion and 2 crushed garlic cloves over a low heat for 20 minutes, stirring now and then. Add the chestnut mushrooms, remaining garlic and half the tarragon to the frying pan and cook over medium heat, stirring, until the mushrooms have softened, about 10 minutes. After 5 minutes of frying add in the soy sauce. Season with salt and freshly ground pepper and set aside.
In a food processor, blend the nuts and the red wine to a smooth paste, adding a little water if necessary. Add the fried onions and mushrooms into the food processor and blend until smooth.
In a large mixing bowl mix together the cashew paste, onion and mushroom mixture, breadcrumbs, ground almonds and remaining tarragon. Preheat the oven to 220°C/ Gas 7 and remove the pastry from the fridge. Place one pastry sheet onto the bottom of an oven dish, making sure you also cover the sides, and add the filling into the middle. Crumble the goats cheese on top of the mushroom mix, then place the other pastry sheet on top, encasing the mixture.
When the mixture is well-wrapped within the pastry, glaze the pastry parcel with the beaten egg. Bake for 35-45 minutes until golden brown.
Serve with roasted vegetables and a cream chive sauce or gravy.