Pastetli with Mushrooms Sauce
Ingredients
- 100 g raw cashew
- 2 tbsp olive oil
- 1 onion, minced
- 1 garlic clove, minced
- 200 g portobello mushrooms, sliced
- 1 tbsp fresh parsley, minced
- salt and pepper to taste
- method:
- preheat the oven to 220 degrees.
- for the mushroom sauce:
Preparation
Preheat the oven to 220 degrees
Unroll puffpastry and cut rounds using a glass
Use two rounds to make a pasetli, place a round on the top of another and so on until you use the whole puffpastry
Brush the rounds with turmeric
Bake for 15-20 min
Until golden
Then cut out the center to make place for the filling
For the mushroom sauce:
Boil cashews for 15 minutes
Then place in a food processor with 1 cup of water and process until creamy
Set aside
In a saucepan heat oil over medium heat, sauté onion and garlic then add in mushrooms and cook for 10 minutes
Pour in cashew-cream and simmer for 5 minutes
Add in parsley and adjust salt and pepper
Fill the pastetly with the mushroom sauce and serve
Enjoy