- For pastry
- 300g “00” doppio flour
- 165ml filtered water
- 35ml olive oil
- For filling
- 200g walnuts
- 150ml port
- 6 juniper berries
- 750g chestnut mushrooms
- 200g exotic mushrooms (shiitake, oyster etc) (don’t worry if you can’t get hold of the exotic just use the chestnut – I just add it for a bit of a kick)
- 4tbs olive oil
- 5 cloves of garlic
- Few sprigs of thyme
- 4 bay leaves
- 300g potatoes, sliced thinly.
- 20g seaweed, dried and ground
- 1tbs flaxseed, ground
- 1tbs lemon juice
- Pepper, ground
- Soak the walnuts in port over night with the juniper berries. Set to one side. Discard the juniper berries.
- To make the pastry, mix together the flour, water and oil. Knead into a dough. Cover and place in the fridge until needed.
- Preheat the oven to gas mark 180 digress Celsius.
- Sauté the mushrooms in oil. Reduce the in size. Cook for about 10 minutes.
- Add the garlic, bay leaves, thymes and potatoes, Cover and cook over a low heat for about 30 minutes. Switch off the heat. Remove the bay leaves and thyme stems.
- Add the seaweed, flaxseed, lemon juice and pepper to the mushroom mixture. Discard the potatoes. (I normally, just bake the potatoes in olive oil and a pinch of salt separately and have this as a separate dish).
- Add the walnuts and port to the mushroom mixture. Set to one side.
- Take the pastry out of the fridge. On a clean surface toss some flour and then proceed to roll the pastry into a large rectangle. Spoon the mushroom, walnut and seaweed mixture into the centre and fold the pastry round.
- Line a large baking tray with olive oil and place parchment on top.
- Place the En Croute on the baking tray and brush with olive oil. Cut in the pastry – you can do whatever shapes, but the purpose here is let out steam.
- Bake for about 30 minutes until the pastry turns golden.
- Serve warm.
EthiVegan by Edward Daniel
Thank you for taking the time to view my recipes, interviews and events pages. I hope I inspire you to make these recipes and also inspire you to become very best versions of yourself.
You can follow me on Instagram here (@ethivegan) where I have quick one minute update videos and for interviews and cooking demonstrations you can subscribe to my Youtube channel here. You can watch live cooking demonstrations by subscribing to my Facebook profile here (@ethivegan).
See you soon.
Edward Daniel | Vegan Chef