Vegan Sage Mushroom Turnovers With Almond White Wine Cream

Vegan Sage Mushroom Turnovers With Almond White Wine Cream

Lately pretty much everything I bake or cook I make with Christmas in mind.

It’s a bit silly really! These sage mushroom turnovers with almond white wine cream (YUM!) would work pretty much for any occasion all year round.

But of course I was thinking about the big Christmas morning breakfast or as a Christmas eve dinner side. ‘Tis the season after all!

Do you guys have all your Christmas meals planned out already? Or any other festive meals?

Hanukkah anyone? I get to celebrate both this year, which means even more big, festive feasts for me.

I used store bought puff pastry for the turnovers. Making puff pastry from scratch is a pain in the arse and takes forever. Who has time for that during the busiest time of year? Certainly not me.
Quick, easy and super delicious is where it’s at.
Most puff pastry I’ve found in the fridge section in supermarkets (in the UK and Germany) happened to be vegan. Chances are you’ll get lucky in your local one, too.

Talk to you soon! I’ve got plenty more festive recipes to share with you guys before Christmas eve. The next one is my fave, so look out for that.
Vegan Sage Mushroom Turnovers With Almond White Wine Cream Vegan Sage Mushroom Turnovers With Almond White Wine Cream Vegan Sage Mushroom Turnovers With Almond White Wine Cream

Vegan Sage Mushroom Turnovers With Almond White Wine Cream
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
  • 1 package vegan puff pastry
  • ½ cup almonds, soaked or boiled
  • 3 garlic cloves
  • ½ cup white wine
  • ¼ tsp salt
  • 2 big flat mushrooms (or a bunch of small ones)
  • 1 bunch fresh sage
  • 1 Tbsp olive oil
  • generous pinch of pepper and salt
Instructions
  1. Let the puff pastry defrost at room temperature.
  2. Soak the almonds over night or boil them in water on the hob for 10 minutes to soften them, then drain the water.
  3. Place the almonds, peeled garlic cloves, white wine and salt in a blender and blitz until smooth and creamy. If you don't have a high-power blender you might have to help by pushing down and mixing the mixture between blending.
  4. Cut the mushrooms in pieces and chop the sage.
  5. In a pan fry the sage in olive oil, add the mushrooms after about a minute and season generously with pepper and salt. Fry until the mushrooms shrink and turn soft.
  6. Roll out the puff pastry (mine was pre-rolled and came with baking paper) and cut it into 6 rectangles.
  7. Add a blob of the white wine almond cream and the mushroom sage mixture in the middle of each rectangle. Fold one side of the pastry over the other (you'll end up with triangles) and seal the edges by gently pressing them down with a fork.
  8. Brush the turnovers with olive oil and pop them in a pre-heated oven and bake them for 20 to 25 minutes at 180˚C or until they turn golden brown.
  9. Enjoy!

Vegan Sage Mushroom Turnovers With Almond White Wine Cream Vegan Sage Mushroom Turnovers With Almond White Wine Cream Vegan Sage Mushroom Turnovers With Almond White Wine Cream

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2 Comments

  • Reply
    MyCityMyLondon
    December 12, 2016 at 12:22 pm

    Oh my!!im making this to go with the turkey for xmas! Love all your recipes!!

    Have to meet you one day 👍🏻

    http://Www.mycitymylondon.me

    • Reply
      myvibrantkitchen@gmail.com
      December 14, 2016 at 10:14 am

      Thank you!!! It’d be great to meet up since we’re both Londoners. 🙂 X

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