Home Appliances
Across the globe, different cultures and people have their own, typical autumn dishes. But why not try something new this year? We present to you: The world’s favourite autumn meals – with a spin. We provide you with the best and equally delicious vegetarian/vegan alternatives for the mostly meat-based favourites from all over the world. So, get your cutting boards and kitchen knives ready: It’s time to get cooking.
Germany: The Country of Schnitzel-Lovers.
Even though the original recipe for the Germans’ all-time favourite dish is from Vienna, Austria, you will not find a traditional German beer garden without schnitzel on the menu. Germans love their schnitzel and traditionally top it with different sauces like pepper sauce, mushroom sauce or fried onions and enjoy it with sides such as chips, potato wedges or potato salad. Especially now, fresh mushrooms in a creamy sauce are the perfect topping and create a delicious, traditional autumn dish.
A schnitzel is a thin slice of veal or pork. But what makes Schnitzel so irresistible is its crispy coating made of egg, flour and breadcrumbs. So crispy, so delicious! And that is exactly where its vegetarian alternative can score.
Our vegan seitan schnitzel needs neither meat nor eggs for the coating, whilst not sacrificing taste or texture. Due to seitan’s stringy texture, it resembles meat more than other, for example soy-based, alternatives, and is therefore the perfect substitute for a delicious vegan schnitzel. Seitan has a savoury, mild flavour but can take on a lot of different aromas based on the recipe and cooking method used.
Hungry yet?
Here you find a delicious recipe for a traditional meat-based schnitzel with a fresh mushroom gravy as well as our favourite recipe for a vegan seitan schnitzel, also topped with mushroom gravy. So, what’s it gonna be?
.
Recipe: Schnitzel with mushroom gravy.
Schnitzel with mushroom gravy
Difficulty: Easy | Servings: 4
Ingredients
• 4 veal cutlets
• 500 g button mushrooms
• 1 onion
• 1 clove garlic
• 2 tbsp vegetable oil
• 2 tbsp unsalted butter
• 125 g flour
• 50 ml chicken stock
• 250 ml heavy cream
• 1 egg
• 100 g panko breadcrumbs
• 80 g clarified butter
• salt
• pepper
• parsley (for serving)
• lemon (for serving)
Step 1/4
Peel and finely dice onion and garlic, clean and halve button mushrooms. Heat vegetable oil in a frying pan over medium heat and fry button mushrooms for approx. 10 min., or until browned. Add butter, onion, and garlic and keep frying until the onions are translucent.
Step 2/4
Add some of the flour and sauté for approx. 1 min. Deglaze with chicken stock and heavy cream, and season with salt and pepper to taste. Let the mushroom gravy simmer over low heat while you cook the schnitzel.
Step 3/4
Season the cutlets with salt and pepper from both sides. Whisk egg in a pie dish. Add flour and breadcrumbs into separate deep plates. Dredge each cutlet first in flour, then in beaten egg, and finally coat with breadcrumbs.
Step 4/4
Add clarified butter to a frying pan over medium heat and fry each cutlet on both sides for approx. 2 – 3 min., or until golden brown and cooked through. Serve schnitzel with mushroom gravy, chopped parsley, and lemon wedges. Enjoy!
Recipe: Seitan schnitzel.
Seitan schnitzel
Difficulty: Medium | Servings: 2
Ingredients
• 70 g wheat gluten
• 5 g nutritional yeast
• 10 g chickpea flour
• ¼ garlic powder
• 1½ tsp ras el hanout
• ¼ tsp salt
• 100 ml water
• 2 tbsp soy sauce
• 1 tbsp powdered vegetable broth
• 1 cucumber
• 500 g boiled potatoes
• 30 g parsley
• 1 tbsp mustard
• 20 ml white wine vinegar
• 50 ml olive oil
• 100 g flour
• 20 g starch
• 100 ml soy milk
• 100 g panko breadcrumbs
• 1 lemon
• salt
• pepper
• vegetable oil (for frying)
Step 1/5
In a large bowl, mix together wheat gluten, nutritional yeast, chickpea flour, garlic powder, half the ras el hanout, and salt. Then add water and stir until you get a lumpy dough. Transfer to a clean work surface and knead by hand until the dough is smooth. Divide dough into equal pieces and shape them into flat “cutlets” with your hands.
Step 2/5
Bring a wide, shallow pot of water to a boil, then add in soy sauce, powdered vegetable broth, and season with salt. Add the schnitzel cutlets and let them cook for approx. 30 min. in simmering water. Remove, pat dry, and let cool on a wire rack.
Step 3/5
While the schnitzel cooks, use a mandolin to very thinly slice cucumber into a large bowl. Slice cooled, boiled potatoes into coins, leaving the skin on. Add potatoes to the bowl with the cucumbers. Mince parsley and add to the bowl. In a separate bowl, whisk together mustard, vinegar, oil, salt, and pepper. Add to the salad and toss to combine.
Step 4/5
Combine flour, starch, soy milk, and remaining ras el hanout in a bowl. Whisk to combine, adding water as needed to make a thick, but still pourable batter. Transfer batter to a baking dish. Add panko to a separate baking dish and use your hands to crush any large pieces. Salt the cooled schnitzels on both sides, then dredge in batter on both sides and cover with panko on both sides.
Step 5/5
Heat some vegetable oil in a frying pan, then fry the schnitzel on both sides, until crispy and golden. Serve with potato salad and lemon wedges. Enjoy!
Moussaka: A Dish as Colourful and Diverse as the Middle East itself.
September is the perfect time to harvest or buy fresh and ripe eggplants. And what’s the best an eggplant can become? We think the answer is pretty clear: a delicious, hearty, and warming casserole with tomato sauce, cheese and béchamel sauce. Even though moussaka is considered THE national dish of Greece, it’s a popular meal across many different countries in the Middle East. Every country of course gives its traditional moussaka its own twist with a variety of ingredients.
Most traditional moussaka recipes use lamb or minced beef. However, you can easily leave out the meat and prepare an equally tasty and fully vegetarian red lentil and eggplant moussaka.
Below you’ll find delicious recipes for both.
A classic eggplant moussaka and a tasty vegetarian red lentil and eggplant moussaka. The choice is yours!
Recipe: Classic eggplant moussaka.
Classic eggplant moussaka
Difficulty: Easy | Servings: 4Difficulty: Easy | Servings: 8
Ingredients
• 3 eggplants
• 1 onion
• 3 cloves garlic
• 500 g potatoes
• 500 g ground lamb
• 5 tbsp tomato paste
• 800 g canned whole peeled tomatoes
• 1 tsp cumin seed
• 1 sprig rosemary
• ½ tsp ground cinnamon
• 3 tbsp unsalted butter
• 5 tbsp flour
• 750 ml milk
• 1 egg
• 100 g Parmesan cheese
• nutmeg
• salt
• pepper
• oil (for frying)
Step 1/5
Slice eggplant into approx. 1-cm/0.5-inch. slices, finely dice onion, and mince garlic. Salt eggplant slices on both sides, spread out on paper towels, and set aside for approx. 20 min. In the meantime, wash and scrub potatoes and boil skin-on for approx. 15 min. over medium heat, then set aside.
Step 2/5
Heat oil in a pot over medium-high heat, add ground lamb and sauté for approx. 3 min. until browned, then add chopped onion and garlic. Add tomato paste and canned tomatoes. Stir to combine and season with salt, cumin, rosemary, and cinnamon. Turn heat down to low and leave to simmer for approx. 50 min.
Step 3/5
Preheat oven to 200°C/400°F. In the meantime, pat eggplant dry with paper towels. Heat oil in a frying pan over medium-high heat and fry eggplant slices until golden brown on both sides. Transfer to a plate lined with paper towels to drain briefly.
Step 4/5
To make the béchamel sauce, melt butter in a saucepan over medium heat. Sift in flour and stir continuously into a paste. Once it begins to bubbles, reduce heat to low and gradually add milk while whisking. Whisk vigorously until sauce becomes smooth, then leave to simmer for approx. 3-4 min., until thickened. Remove from heat and whisk in egg. Season with nutmeg, salt, and pepper to taste.
Step 5/5
Grease a large baking dish. Cut potatoes into thick slices, distribute in an even layer in bottom of baking dish, and lightly salt. Add a layer of eggplant on top, then the meat sauce, sprinkle with cheese, and pour béchamel sauce on top. Bake moussaka in a preheated oven at 200°C/400°F for approx. 45 min, or until the top is set and speckled brown. Remove from oven and let cool slightly before slicing. Enjoy!
Recipe: Red lentil and eggplant moussaka.
Red lentil and eggplant moussaka
Difficulty: Easy | Servings: 4
Ingredients
• 2 eggplants
• 1 red onion
• 2 cloves garlic
• 10 g oregano
• 700 g potatoes (cooked)
• 1 tbsp tomato paste
• 200 g red lentils
• 400 g canned crushed tomatoes
• 40 g plant-based butter
• 50 g flour
• 600 ml almond milk
• 1 pinch ground nutmeg
• 1 pinch ground nutmeg
• olive oil (for greasing)
• salt
• pepper
Step 1/5
Slice the eggplant into thick rounds. Transfer to a large bowl, add salt and let sit for 30 min. Chop onions and garlic into cubes. Finely chop oregano. Slice the cooked potatoes.
Step 2/5
Add some olive oil to a frying pan, once heated, add onion and garlic and sauté for approx. 1 min. Add tomato paste and sauté for a few seconds. Add lentils, oregano, and tomatoes and season with salt and pepper. Let simmer for approx. 20 min.
Step 3/5
Drain and pat-dry the eggplant with paper towels. Heat olive oil in a nonstick pan, then add eggplant. Fry on both sides until browned and soft.
Step 4/5
For the béchamel sauce, melt margarine in a small saucepan, add flour and whisk for approx. 1-2 min. Add a little almond milk, stirring, until the mixture is creamy and then gradually stir in remaining milk. Bring to a boil, until the sauce thickens and then season with salt and nutmeg.
Step 5/5
Preheat the oven to 200°C/392°F. Grease a large baking dish with olive oil. First, place in the potatoes. Then spread half of the lentil sauce over the top. Then lay out a layer of the fried eggplant and repeat the process. Lastly, add the béchamel sauce. Bake for approx. 30-40 min. Let cool for 10 min. before serving. Enjoy!
Eastern Europe: Székely Gulyás (Szegedin Goulash).
A hearty and warm stew is a great option to warm up after a wet and windy autumn walk. A very delicious and simple option here is one of the probably most popular Hungarian dishes: Szegedin Goulash, or originally called Székely Gulyás.
Opinions diverge where this typical dish has its origin. What we know is that the original Szegedin Goulash was a meal made from leftovers. Thus, a traditional Szegedin Goulash follows a very basic and easy recipe that doesn’t require fancy ingredients. However, there are two key ingredients that together create the dish’s special taste: paprika powder and sauerkraut. For the most original taste, you can use original Hungarian paprika. If not available, regular smoked and sweet paprika powder will also give the goulash its typical red colour and paprika flavour. Sauerkraut, however, gives the goulash a special spin and adds its slightly sour aroma.
Is your mouth watering yet?
Here you have the recipe for a traditional Szegedin Goulash. Its vegetarian alternative works completely without the pork shoulder – instead, we use cubes of celery root, potatoes, and Hokkaido to give the stew its chunky texture. What are you in the mood for? Leave a comment and let us know.
Recipe: Szegedin Goulash.
Szegedin Goulash
Difficulty: Medium | Servings: 6
Ingredients
• 750 g pork shoulder
• 4 tbsp vegetable oil
• 1 tbsp sweet paprika powder
• ½ tbsp smoked paprika powder
• 300 g onions
• 1 clove garlic
• 1 tsp tomato paste
• 100 ml white wine
• 600 ml vegetable broth
• ½ tsp caraway seed
• 1 bay leaf
• 400 g sauerkraut
• sour cream (for serving)
• salt
• pepper
Step 1/5
Cut pork shoulder into chunks. Toss with vegetable oil, sweet paprika powder, and smoked paprika powder. Let marinate for at least 2 hrs. in the fridge.
Step 2/5
Peel onions and garlic and chop.
Step 3/5
Sear the pork in batches in a heavy-bottomed pot over high heat. Remove from the pot then add the onion and garlic and fry until transparent. Add tomato paste and fry briefly, then add any remaining meat marinade.
Step 4/5
Put the pork back in the pot with the onions and season with salt and pepper. Deglaze with white wine and vegetable stock. Add caraway seeds and bay leaf, cover, and let simmer for approx. 1 hour.
Step 5/5
Add sauerkraut then let cook approx. 30 min more. Season with salt and pepper. Serve the goulash with a dollop of sour cream. Enjoy!
Recipe: Hearty vegetarian stew.
Hearty vegetarian stew
Difficulty: Easy | Servings: 4
Ingredients
• 600 g potatoes (waxy)
• ½ celery root
• 2 onions
• 1 sprig rosemary
• 2 sprigs thyme
• 500 g Hokkaido pumpkin
• 50 g butter
• 1 tbsp tomato paste
• 200 g pickling onions
• 150 ml red wine
• 500 ml vegetable stock
• 20 g parsley
• 1 tbsp cornstarch
• 2 tbsp water
• sour cream for serving
Step 1/7
Peel potatoes and celery root and cut into walnut-sized cubes. Cut onions into slices. Pick herb leaves and roughly chop. Cut flesh of the Hokkaido pumpkin into equally sized cubes.
Step 2/7
In a large saucepan, sauté onions in butter until translucent. Then, add cubed potatoes, pumpkin, and celery root and continue to sauté for approx. 5 min. Stir in tomato paste and continue to cook until the paste has lightly browned.
Step 3/7
Stir in pickling onions.
Step 4/7
Deglaze with red wine. Then add vegetable stock and bring to a boil.
Step 5/7
Add in chopped herbs. Reduce to a simmer and allow to cook for approx. 15 - 20 min. until the vegetables are tender and the sauce has slightly thickened. Stir regularly.
Step 6/7
In the meantime, roughly chop parsley.
Step 7/7
In a small bowl, dissolve cornstarch in some water. Add mixture to the stew until thickened to desired consistency. Stir in chopped parsley and serve with a dollop of sour cream.
Chinese Filled Dumplings.
Erntedank, Thanksgiving, or Mid-Autumn Festival: Autumn is the time where families all over the world come together to celebrate. Dumplings are the perfect starter or snack for family celebrations or your next gathering with friends.
The Chinese word for the small, savoury dumplings is jiaozi. The small dough bags are not only tasty – they also have an interesting history and are an essential part of Chinese culture and traditions. The legend says that during the era of the Eastern Han dynasty, a practitioner of traditional Chinese medicine initially prepared the first jiaozi. At the time, because many people didn’t have enough warm clothes, he came up with a smart solution to help them warm up from the inside. He stewed lamb, black peppers and a few warming, medical herbs and wrapped them in small dough bags. The practitioner distributed the cooked, filled dumplings all the way until the Chinese New Year.
Nowadays, dumplings have become an essential part of Chinese holidays, traditions and rituals. For the Chinese New Year, for example, families come together to prepare dumplings together – it’s an occasion to chat, catch up and bond. It’s a tradition to hide a gold coin inside one of the dumplings. Whoever finds the coin in his New Year’s dumpling awaits great fortune during the next year.
Your creativity has no limits when it comes to dumplings.
There are endless variations of dumpling recipes and preparation methods. So, let the happy dumpling-making begin. You can decide whether you want to go with our recipe for savoury dumplings with three fillings or if you prefer our vegetarian spiced tofu dumplings with mushroom broth… Or why not both?
Recipe: Savoury dumplings with three fillings.
Savoury dumplings with three fillings
Difficulty: Hard | Servings: 4
Ingredients
• 500 g all-purpose flour
• 510 ml water
• 60 ml vegetable oil
• 2 eggs
• 150 g shrimp (large)
• 10 g ginger
• 200 g Chinese chives
• 300 g minced pork
• 2 tbsp soy sauce (light)
• 2 tsp sugar (heaped)
• ⅓ tsp glutamate (optional)
• 1 tsp salt (heaped)
• 40 g garlic
• 70 ml vinegar (black)
• flour for work surface
• salt
Step 1/15
In a standing mixer or with a hand mixer, beat together flour, a pinch of salt, and parts of the water and knead for approx. 5 – 7 min. until a smooth dough forms.
Step 2/15
On a lightly floured surface, continue to knead dough by hand until smooth. Place into a bowl and cover with a clean kitchen towel. Set aside and allow to rest for approx. 30 – 40 min.
Step 3/15
In a small bowl, whisk eggs until well combined.
Step 4/15
In a small saucepan, heat parts of the vegetable oil over medium-high heat until hot. Add eggs to pan and scramble for approx. 3 – 5 min. until eggs are fluffy and broken down into small pieces. Transfer to a plate and set aside to cool down.
Step 5/15
Peel shrimp and roughly chop. Mince ginger and finely chop Chinese chives.
Step 6/15
In a large bowl, combine scrambled eggs, ginger, minced meat, soy sauce, sugar, glutamate, and salt. Add the remaining water and mix well to combine.
Step 7/15
Add shrimp and chives to the bowl. Add remaining vegetable oil and stir to combine.
Step 8/15
On a lightly floured work surface, knead the dough. Using a sharp knife, separate into 4 equally sized portions. Halve quarters and roll each portion into a small log. Cut each log into 8 walnut-sized pieces.
Step 9/15
Roll dough portions on a lightly floured surface to cover each side with flour. Then, using little pressure, flatten the dough pieces with the palm of your hand.
Step 10/15
With a small rolling pin, roll each piece into a circle in the size of a small hand palm. To avoid tearing, make sure that the center of the dumpling is slightly thicker.
Step 11/15
Place approx. 1 teaspoon of the filling in the center of each round.
Step 12/15
Fold over one side to form a half circle and press the center. Then, tightly seal the remaining edges while releasing any extra air. Make sure that all sides are closed firmly. Place dumplings on a plate lined with paper towel.
Step 13/15
Half-fill a large saucepan with water and bring to a boil. Then, gently, but quickly slide in approx. 1/3 of the dumplings. Using a cooking spoon, carefully stir the dumplings to avoid sticking. When the water returns to a boil, add one cup of cold water to lower the temperature. Return to a boil and then add more cold water. Repeat for two more times. Stir occasionally.
Step 14/15
When the fourth cup of cold water is added, immediately turn off the heat and remove dumplings from the pan using a skimmer. Place on a plate and allow to drain. Cook remaining dumplings.
Step 15/15
For the dip, place vinegar into a small bowl. Add sugar and stir to combine. Press garlic into the bowl and mix well. Dip hot dumplings into the sauce and enjoy!
Recipe: Spiced tofu dumplings with mushroom broth.
Spiced tofu dumplings with mushroom broth
Difficulty: Medium | Servings: 4
Ingredients
• 100 g spiced tofu
• 8 dumpling wrappers
• 180 g shimeji mushrooms
• 180 g beech mushrooms
• 100 g dried shitake mushrooms
• 250 g black trumpet mushrooms
• 10 water chestnuts
• 3 cloves garlic
• 60 g ginger (divided)
• 1 carrot
• 50 g celery root
• 3 onions
• 70 ml fish sauce (divided)
• 160 ml dark rice vinegar
• 1½ l water
• 1 tsp salt
• 15 g scallions (divided)
• 1 tsp sesame seeds
• 1 tsp starch
• bonito flakes for garnish
Step 1/3
Cut shimeji and beech mushrooms to the same length and set aside three-quarters of their heads. Halve the water chestnuts and set aside for garnish. Dice the garlic, half the ginger, carrot, celery root, and onions, and put everything into a large pot with all of the mushrooms (except the reserved heads). Place over medium-high heat and add the fish sauce and dark rice vinegar to the pot. Then add the water and salt and bring to a simmer. Let simmer over low heat for approx. 45 min.
Step 2/3
Finely chop the scallions and add most of them to a food processor with the spiced tofu, sesame seeds, remaining ginger, starch, remaining fish sauce, and salt. Pulse together until well combined. Place dumpling wrappers out and brush the whole edge with your finger and a bit of water. Add some of the tofu mixture to the middle of the dumpling wrapper and fold it together. Transfer the dumplings to a steamer basket lined with baking paper and steam for approx. 10 min.
Step 3/3
Pour the mushroom broth through a sieve into a clean pot, discarding boiled vegetables and cooked mushrooms. Bring the broth to a boil with reserved, uncooked mushroom heads. Remove dumplings from steamer and serve in a bowl with mushrooms and broth. Add a few water chestnuts, reserved chopped scallions, and bonito flakes. Enjoy!
A Royal Pleasure: Beef Wellington.
As the Queen’s personal chef Darren McGrady once shared, this special combination of mushrooms and beef wrapped in puff pastry is one of the favourite dishes in the Buckingham palace. Whilst we rather enjoy fresh and light dishes in spring and summer, autumn and winter are the ideal seasons for this hearty meal.
The dish was named in honour of Field Marshall Arthur Wellesley, the first Duke of Wellington who was a commander in the Battle of Waterloo against Napoleon Bonaparte. However, even though the origin of its name is quite settled, its history and origin remain unclear. But in all honesty: As soon as you see a slice of this dish on your plate and hear the soft crunching noise when cutting the puff pastry, you will forget everything about its name and history and just… enjoy!
We also have a mouthwateringly-good vegetarian alternative to beef Wellington for you.
This soul food recipe consists of aromatic mushrooms, leeks and spinach instead of beef and can easily compete with its meat-based counterpart.
Recipe: Beef Wellington.
Beef Wellington
Difficulty: Hard | Servings: 5
Ingredients
• 1 kg beef tenderloin
• 1 tbsp pepper (freshly ground)
• 2 tbsp olive oil (divided)
• 1 shallot
• 10 g parsley
• 10 g thyme
• 10 g marjoram
• 250 g wild mushrooms (e.g. brown mushrooms, porcini, chanterelles)
• 50 g butter
• 100 ml white wine
• ½ tsp salt
• 120 g bacon (sliced)
• 400 g puff pastry
• 1 egg yolk
• flour for work surface
Step 1/8
Rub beef tenderloin with freshly ground pepper. Heat some olive oil in a large frying pan until hot but not smoking. Brown beef on all sides for approx. 10 - 12 min. Set aside to cool.
Step 2/8
Finely chop shallot. Pick herb leaves and chop roughly. Cut mushrooms into cubes.
Step 3/8
In a large frying pan, heat butter and remaining olive oil. Add shallot and mushrooms and sauté until translucent.
Step 4/8
Deglaze with white wine. Add salt and chopped herbs. Continue to sauté for approx. 10 min. until the alcohol has evaporated. Remove from heat and allow to cool.
Step 5/8
Transfer mushroom mixture to a food processor. Blend until smooth.
Step 6/8
Lay out a large sheet of plastic wrap on a cutting board. Line up half of the bacon slices in the middle. Spread mushroom paste over bacon. Then place beef tenderloin on top. Spread the remaining mushroom paste over the beef and cover with bacon slices. Tightly wrap beef with mushroom paste and bacon by wrapping up the plastic wrap. Cool in refrigerator for approx. 30 min.
Step 7/8
Preheat oven to 180°C/350°F. On a lightly floured work surface, roll out puff pastry into a rectangle. Remove beef from the plastic wrap and place lengthwise in the middle. Wrap pastry around beef so long sides overlap. Fold in short sides and tightly seal.
Step 8/8
Transfer to a lined baking sheet seam side down. Brush with egg yolk and bake in a preheated oven at 180°C/350°F for approx. 10 - 15 min. Then reduce heat to 120°C/250°F and continue to bake for approx. 10 more min. until golden. Remove from oven and allow to rest for approx. 10 min. Enjoy with a fresh salad or vegetables.
Recipe: Vegetarian Wellington.
Vegetarian Wellington
Difficulty: Hard | Servings: 4
Ingredients
• 50 g dried shiitake mushrooms
• 150 g leeks
• 4 portobello mushrooms
• 2 cloves garlic
• 3 tbsp butter
• 1½ tbsp balsamic vinegar
• 1 tbsp lemon juice
• 300 g spinach (frozen)
• 65 g crème fraîche
• 5 sprigs thyme
• 2 sheets puff pastry
• 1 egg
• water (hot)
• salt
• pepper
Step 1/4
Transfer dried shiitake mushrooms to a heatproof bowl and pour in enough hot water to cover them. Let sit for approx. 20 mins. Thinly slice leeks. Chop portobello mushrooms. Drain and finely chop the shiitake mushrooms. Peel and mince garlic.
Step 2/4
Add approx. one-third of the butter to a frying pan and fry portobello mushrooms over medium heat. Once they’re starting to brown, add shiitake mushrooms, leek, and garlic. Fry until the leek is translucent, approx. 8 min. Add balsamic vinegar, let reduce, and season with salt and pepper. Remove from the heat, add lemon juice, and set aside to cool.
Step 3/4
Mix cooled mushroom mixture with frozen, defrosted, and drained spinach, thyme leaves, and creme fraiche in a bowl. Taste and season with salt and pepper. Scoop half of the mixture into a blender. Blend until smooth, adding some water to loosen it up if needed, then add it back to the bowl and mix well to combine. Let cool completely.
Step 4/4
Preheat the oven to 180°/360°F. Place a sheet of puff pastry onto a parchment-lined baking sheet. Place the filling in the center of the puff pastry, leaving approx. 2 - 3 cm / 1-in. free around all sides. Place the remaining sheet of puff pastry over the mixture and close the sides well with your fingers or a fork. Whisk egg in a small bowl and brush over the puff pastry. Transfer to a preheated oven and bake until golden brown, approx. 30 mins. Slice and enjoy!
