Mushroom Plait

Ingredients

  • 1 500g block of Jus-Rol puff pastry
  • 250g Mushrooms
  • 150g Aubergine
  • 100g Cherry tomatoes
  • 1/2 Medium onion
  • 4 Cloves garlic
  • 60g Spreadable soya 'not cheese'
  • 1 tsp Dried rosemary
  • 2 tsp Vegetable bouillon

Method

  1. Cover the block and set the pastry out to defrost
  2. Place the chopped vegetables and seasoning into a saucepan and heat gently for 5 - 10 minutes to soften
  3. Stir in the soya 'cheese' to form a creamy coating over the vegetables and allow to cool
  4. When soft, roll out the pastry block into an oblong and make 7 diagonal incisions along each edge
  5. Spoon the cooled vegetable mixture along the middle of the pastry
  6. Fold each of the prepared strips up over the filling in an alternate sequence, brush with water or soya milk if they don't stick readily
  7. Place in a pre heated oven for 20 - 30 minutes

Cooking Temperature: 200 degrees

Cooking Time: 40 Minutes

Serves: 8

Keeps For: 5 days

Tips and Comments

  • See Not-Dairy for details of the pastry and the 'not cheese'
  • Try a filling of courgette, peppers, aubergine and olives for a Mediterranean version