Pastetli with Mushrooms Sauce
Ingredients
- 1 sheet puffpastry
- 1/2 tspturmeric powder, dissolved in little water
- 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
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
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
