This is a recipe from Miguel Barclay’s book ‘Vegan one pound meals’ and like all of his recipes it’s beautifully simple and easy to make. I love the way he creates tasty food with a small list of ingredients and all his recipes are for one, so you just multiply quantities for more people. I decided to make three pies – one a bit larger than the other two, to eat another time.
It does look more like an ordinary pie than a Wellington but served with a flourish at a dinner party as an individual portion it would definitely have the wow factor.
I’ve been working my way through this book for a while, looking for ways to include more vegan recipes in my repertoire.
Here I’ve amended the recipe slightly, including a couple of finely chopped shallots and a clove of garlic.
- 1 shallot, finely chopped
- 1 clove of garlic, chopped
- Handful of mushrooms, sliced
- Handful of spinach
- Handful of pine nuts
- 20cm x 20cm puff pastry
- Olive oil
- Salt and pepper
- Season the mushrooms and pan fry in olive oil over a gentle heat for 5 minutes.
- Add the spinach and pine nuts and cook until the spinach is wilted. Season and leave to cool.
- Pre-heat the oven to 190C and line a baking tray with greaseproof paper.
- Cut out two circles of pastry 10cm in diameter. Place the cooled filling on one disc leaving an edge of 1 cm. Cover with the other disc and press down at the edge to seal.
- Bake in the oven for about 20 minutes or until golden brown.