Vegan Pasteli with Mushroom Sauce
Ingredients
For pastetli
- 1 sheet puff pastry
- 1/2 tsp turmeric powder, dissolved in little water
For mushroom sauce
- 100 g raw cashews
- 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
Preparation
Preheat the oven to 220 degrees.
Unroll puff pastry and cut rounds using a glass. Use two rounds to make a pastetli, place a round on the top of another and so on until you use the whole puff pastry. Brush the rounds with turmeric.
Bake for 15-20 minutes until golden. Then cut out the center to make place for the filling.
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 pastetli with the mushroom sauce and serve.