Swiss Pastetli with Mushroom Sauce
Ingredients
Pastetli
- 1 sheet puff pastry
- 1/2 teaspoon turmeric powder
Mushroom sauce
- 100 grams raw cashews
- 2 tablespoons olive oil
- 1 onion
- 1 garlic clove
- 200 grams portobello mushrooms
- 1 tablespoon fresh parsley
- salt and pepper to taste
Preparation
Preheat the oven to 220 degrees Celsius.
Unroll puff pastry and cut rounds using a glass. Use two rounds to make a pastetli by placing one on top of the other and brush with turmeric.
Bake for 15-20 minutes until golden. Then cut out the center to make space for the filling.
For the mushroom sauce, boil cashews for 15 minutes. Then blend in a food processor with 1 cup of water until creamy and set aside.
In a saucepan, heat oil over medium heat, sauté onion and garlic, add mushrooms, and cook for 10 minutes.
Pour in the cashew cream, simmer for 5 minutes, add parsley, and adjust salt and pepper.
Fill the pastetli with the mushroom sauce and serve.
