Leila’s Mushroom, Parsley & White Bean Pastry

Leila Buffery, iEG recipe contributor

First things first, if you don’t fancy giving the pastry a go, or you don’t have time, Jus-Roll Puffor Shortcrust Pastry is an excellent substitute and really speeds this recipe up! (It’s vegan, obviously!)

What do I need? (serves 2)

For the Pastry:

• 225g Plain Flour (8oz)
• 100g Soy Butter or Vitalite (3.5 oz)
• A pinch of salt
• 2.5 TBSP of tap water.

For the Filling:

• 1 TBSP Soy Butter
• 2 Large Garlic cloves
• ½ an onion (or a whole small one!)
• 2.5 cups of diced Chestnut Mushrooms)
• 3 cups of diced Spinach

For the Sauce:

• 1 Can of drained Butterbeans
• ½ a TSP of ground Black Pepper
• ½ a TSP of Salt
• ½ a TSP of Garlic granules
• ½ a cup of unsweetened Almond milk
• 1 TSP English Mustard
• 1 Large bunch of Flat-Leaf Parsley (curly is fine if you can’t get flat!)

Directions:

1. The first thing to do is make the pastry (or grab your pre-made one), so you can set it to one side and have it to hand later.
2. To start the pastry, sieve the flour, add the salt, and plop in the cold soy butter. Combine until it’s starting to look like breadcrumbs and splash in the water evenly. Mix again until it forms a smooth dough, roll that little babe into a ball, cover in clingfilm and use as a football. JUST KIDDING! Put it somewhere safe.
3. Finely chop the garlic and onion and gently fry in the butter. When just turning golden brown, add the mushrooms and continue to cook until soft. Add the chopped spinach and turn off the heat, the warmth of the pan will wilt the spinach without destroying it!
4. Turn the oven on and allow to pre-heat to around 180 degrees.
5. Time to make the sauce! Add the butter beans, salt, pepper, garlic granules, mustard and milk to a blender and blitz until creamy. If it’s too thick and the blender is struggling, add a bit more milk. Finely chop the parsley and stir into the sauce. 
6. Now you can come back to the pastry. Roll out two large circles onto a lightly flour dusted surface and evenly place the filling into the centre of both.
7. It’s important you leave enough space around the edges of the sauce to fold the pastry over before transferring to a greased or lined baking tray. I turn mine upside-down as I’m moving them across to lock the filling in.
8. Lightly prick with a fork to avoid cracking and baste with a little more almond milk. Melted soy butter will also do the trick!
9. Essentially, you can make them into whatever shape works for you! Another method is to make two sheets of pastry (4 in total), sandwich the filling in the middle, and seal the edges by pressing down with a fork.
10. Bake for 20-30 minutes until brown on top and serve with vegetables & gravy or salad for a more summery option!

ENJOY!

Leila xx

Leila Buffery, otherwise known as WhatLeilaEats, is a Brighton, UK chef/mischievous prankster who started her vegan journey with an ambition to inspire others to lead a cruelty-free lifestyle. Food to make your soul and tummy glow. Check out more of Leila’s vegan cooking on whatleilaeats.tumblr.com, and amazing food porn on her Instagram.