Mushroom and Kale puff pastry swirls
/
These vegan mushroom and kale puff pastry swirls are perfect comfort food for any time of the year, especially on a cool, rainy day like today. They can also be a great addition to your Vegan Christmas table.
Last year I made this vegan mushroom loaf for Christmas, and it was delicious. This year, I experimented with the same basic ingredients and came up with these mushroom and kale puff pastry rolls. They are simple and quick to make and can be served as a starter or main course.
Mushroom and Kale puff pastry swirls
PREP TIME: 30 minutes
SERVES: 4 as a starter, 2 as main
Ingredients
1 rectangular Vegan puff pastry (such as Lidl Chef Select Puff Pastry)
200 g cremini mushrooms
6 Tuscan kale leaves
1/2 yellow onion
3 garlic cloves
1 dcl red wine
2 rosemary stems
olive oil
salt, pepper
Method
Dice the onion and garlic, clean and slice the mushrooms, remove the kale stems and chop the kale.
Fry the onion until translucent, add the garlic, followed by mushrooms and sauté for a few minutes before adding kale, rosemary and wine.
Season with salt and pepper and sauté on medium heat until the liquid has evaporated.
Leave to cool (this is an important step - you don’t want the puff pastry to become sticky) and pre-heat the oven to 200°C.
When the filling is cool, take the puff pastry out of the refrigerator and unroll it gently. Spread the filling evenly and make a roll starting with the shorter side. Use the parchment paper underneath to help you roll it evenly.
Use a sharp knife to cut 3 cm thick rolls and place them on a baking tray shaping them into circles.
Bake until the pastry turns golden brown (about 15 minutes).
