Ingredients
- Chestnut Mushrooms 500 g
- Onion 1
- Garlic 2 cloves
- Waxy Potato 1, about 200 g
- Thyme 4 sprigs
- Olive Oil 5 Tbs, plus extra for the trays
- Sea Salt Flakes and Freshly Ground Black Pepper
- Ground Cumin ½ tsp
- Dairy-Free Puff Pastry 2 x 320 g sheets
Cook It
- Trim and wipe clean the mushrooms, then chop into 1 cm pieces. Peel and finely chop the onion and garlic cloves. Peel and coarsely grate the potato. Pick the thyme leaves. Place a large frying pan over a medium heat and add three tablespoons of olive oil. Add the mushrooms, onion, garlic and thyme leaves. Season well with half a teaspoon of sea salt and quarter of a teaspoon of freshly ground black pepper, and fry for 15 minutes. Halfway through, stir in the grated potato and ground cumin. The filling is ready when the mushrooms have released their moisture and started to turn golden, and the potato is just tender. Turn off the heat and leave the filling to cool.
- When you are ready to make the bourekia, preheat your oven to 220˚C/fan 200˚C/gas mark 7. Grease two baking trays with a little oil. Have a small bowl of cold water to hand. Unroll the puff pastry sheets and cut out 20 circles that are 9 cm in diameter. You may need to cut and smooth together the edges of some of the trimmings to get the last couple of circles on each sheet. Spoon a heaped dessertspoon of the mushroom mixture into the centre of each circle of pastry. Dip your finger in the cold water and run around the edge of the pastry and fold half over to enclose the filling, creating a semi-circle shape. Pinch the edge of the pastry together, then use a fork to press the join firmly together. Place the pies on the greased baking trays and brush the tops of each with a little oil and sprinkle with a pinch of flaky sea salt. Bake for 18–22 minutes, or until golden and risen. Leave the pies to cool for at least 5 minutes on the tray before eating them.
Reprinted from Nistisima: The Secret to Delicious Vegan Cooking from the Mediterranean and Beyond by Georgina Hayden (C) 2022. Reproduced by permission of Bloomsbury. All rights reserved.
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