Tempeh mushroom puff pastry

Servings : 4

Prep Time : 15 minutes

Cook Time : 25 to 30 minutes

Ingredients

• 1 onion, chopped
• 500 ml (2 cups) mushrooms, chopped
• 2 sprigs thyme
• 250 ml (1 cup) tempeh, cubed
• 30 ml (2 tbsp) butter
• 15 ml (1 tbsp) minced garlic
• 15 ml (1 tbsp) horseradish
• 15 ml (1 tbsp) maple syrup
• 1 vegetable bouillon cube
• 1 all-butter puff pastry
• 1 egg, beaten
• Salt and pepper to taste

Preparation

1. Preheat oven, rack in center, to 190 °C (375 °F).
2. In a hot skillet, brown onion, mushrooms, thyme and tempeh in butter for 2 to 3 minutes.
3. Add the garlic, horseradish, maple syrup, broth and continue cooking for 5 minutes over medium heat, until the mushrooms release their water. Check the seasoning.
4. Let cool. Remove the thyme sprigs.
5. On a baking sheet, spread the puff pastry and cut out 4 x 4’’ squares.
6. Fill the center of each square of pastry with the prepared mixture.
7. Fold the corners to form small baskets.
8. Using a brush, brush the top with beaten egg and bake for 20 to 25 minutes, until everything is golden brown.
9. Serve with a salad.