Mushroom & Ale Pasties

Rich and super tasty - the best yet!!

Let's face it, anything covered in pastry is good.

I can't imagine anyone who doesn't love a pasty and after my sweet potato recipe I started working on a new one.

Combining ale and mushrooms gives such a rich and deep flavour, you will love these! They went down a storm with the fam so go give them a try!

How do we do it?

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Beige food is always a winner but this one's packed full of veggies & flavour too!

To ensure your ale is vegan visit Barnivore: your vegan wine, beer, and liquor guide to check your alcohol!

Recipe - Makes 6-7 large pasties

• 2 Sheets of Puff Pastry

• 1 Tbsp Olive/Coconut Oil

• 200g Shallots (around 4 large echalion shallots)

• 2 Garlic Cloves

• 400g Mushrooms

• Pinch Salt

• Sprinkle Rosemary

• 1 Tbsp Plain Flour

• 1 Tbsp Yeast Extract

• Pinch Pepper

• 200ml Vegan Ale

Method

1. Heat oil in a pan.

2. Finely chop onion and add to the hot oil and stir well. Add in crushed garlic and pinch salt.

3. Roughly chop mushrooms and add to the pan.

4. Next sprinkle rosemary, pepper and add in flour and yeast extract. Stir well to combine.

5. Next add in the ale. Stir well and simmer on a low heat whilst you prepare your pastry. The ale should evapourate whilst simmering, feel free to add more if you feel it needs it.

6. Preheat oven to 180°C.

7. Roll out your first pastry sheet. Using a large cookie cutter or a cereal bowl, cut out a circle of pastry. Take a spoonful of the mixture at a time and place in the centre of the pastry. Be careful not to overfill. Fold the pastry in half and seal the edges well.

8. Repeat until all pastry and mushroom mix is used.

9. Brush all pasties with plant milk. Pepare oven trays with baking paper and lay out pasties leaving enough space between for the pastry to expand whilst cooking.

10. Bake until the pastry is crispy and golden brown. Store in an airtight container and enjoy!

Tips

Ensure all the ale is evapourated before you spoon it into the pastry, you don't want the mixture to be too wet.

Ensure you seal the pasties really well so that they don't burst open whilst cooking. You might want to use a fork to help pinch the pastry together.

To also help with this, ensure you don't over fill each pasty.

The pasties freeze and defrost well if you wanted to make a batch :-) You can also heat them up to have as a hot snack/meal too.

I get loads of my ingredients from Buy Wholefoods Online check them out as they have such a range of products at great prices.

Let me know if you give this recipe a try and tag me on social media in your pics!

Any questions please get in touch.

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