Ingredients
Scale
- 2 cups mushrooms, sliced
- 1 cup carrots, diced
- 1 cup onions, chopped
- 3 cloves garlic, minced
- 1 cup vegetable broth
- 2 tbsp soy sauce
- 1 tbsp tomato paste
- 1 tsp thyme
- 1 sheet puff pastry, store-bought
- Salt and pepper, to taste
- Olive oil, for cooking
Instructions
- Prepare the Vegetables:
- In a large pan, heat olive oil over medium heat.
- Add chopped onions and minced garlic; sauté until fragrant and the onions are translucent.
- Cook the Base:
- Add sliced mushrooms and diced carrots to the pan.
- Cook until the vegetables are softened and the mushrooms have released their moisture.
- Create the Sauce:
- Stir in vegetable broth, soy sauce, tomato paste, and thyme.
- Let the mixture simmer for about 10 minutes, allowing the flavors to meld together.
- Season and Cool:
- Season the mixture with salt and pepper according to your taste preferences.
- Allow the mixture to cool slightly.
- Preheat the Oven:
- Preheat your oven to 400°F (200°C).
- Prepare the Puff Pastry:
- Roll out the puff pastry sheet and fit it into a pie dish.
- Assemble the Pie:
- Pour the cooled mushroom mixture into the prepared pastry.
- Cover with another sheet of puff pastry, sealing the edges carefully.
- Vent and Bake:
- Cut slits into the top layer of pastry to allow steam to escape.
- Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown.
Nutrition
- Serving Size: one normal portion
- Calories: 250
- Fat: 12g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g