These Vegan Walnut & Mushroom Parcels are packed with essential vitamins, with walnuts having many health benefits!
With or without sauce, they will go with many things and also great on their own as a snack!
Making these Vegan Walnut & Mushroom Parcels
They are easy to make and can be made ahead of time and kept in the fridge for several hours before baking them. They can also be frozen before or after cooking.
If freezing before cooking, allow an extra 10 minutes of baking time. If freezing already cooked, allow to defrost and then reheat in a hot oven for approximately 8-10 minutes. Then serve immediately.
Set the oven to preheat if cooking straight away, and then chop the nuts in a food processor, but do not grind them as they only need to be broken. You could also do this by placing the walnuts in a bag and gently hitting them with an unbreakable object like a rolling pin.
Next, heat the oil in a large frying pan and fry the onions, garlic, and mushrooms over a medium to low heat for 5-6 minutes, until the liquid that is released from the mushrooms has evaporated. This is so the pastry does not go soggy when you add the filling to it, but don’t dry them out completely.
Now remove from the heat and add the walnuts and dried sage. Season with freshly ground salt and black pepper and combine all the ingredients together. Leave to cool whilst you roll and cut the pastry.
Rolling and cutting the pastry dough
To make it easier, divide the pastry dough into two equal halves. This will make it more manageable when rolling.
Then, taking each half at a time, roll the pastry to 2-3 mm thick, trying to keep to a shape of a square. If I go a little wrong, I just fold the pastry back on itself and continue rolling. Using a clean ruler, or tape measure, cut out a 20 x 20 cm / 8 x 8 inch square and then cut it into four squares measuring 10 cm x 10 cm / 4 ins x 4 ins. Then repeat with the second half of the dough until you have 8 squares.
Now you are ready to make the parcels. Divide the walnut and mushroom filling into 8 and follow the photos below to form the individual parcels.
It looks like quite a lot of filling, but it does fit. There’s nothing worse than all pastry and no filling!
Once you have done one side, you can gently push the filling in to fill the parcel and bring up the last side to complete it.
Repeat until all 8 parcels are made and place on a lined, or lightly floured, baking tray. There’s no need to brush with vegan milk or vegan butter as the wholemeal pastry gives them a lovely colour.
Bake in the middle of the oven for 25 minutes.
Please leave me a comment in the box below! Did you make them as per the recipe or did you add the cashew nut sauce?
Happy parcel making and ENJOY! 👍
Vegan Walnut & Mushroom Parcels
- 1 hr
- 275 Cals/Serving
- 7.5 ml / ½ tablespoon oil
- ½ medium onion, finely chopped
- 1 glove garlic, minced
- 250 g / 9 oz mushrooms, diced
- 55 g / 2 oz walnuts
- 2.5 ml /½ teaspoon dried sage
- 1 quantity of vegan wholemeal shortcrust dough
- Step 1
- Preheat the oven to 180℃ Fan/200℃/400℉/Gas 6.
- Step 2
- Place the walnuts in a food processor and blend for 2-3 seconds to break them down into small pieces but be careful not to grind them.
- Step 3
- Heat the oil in large pan and fry the onions, garlic and mushrooms, over a medium-low heat, for 5-6 minutes, until nearly all the liquid that is released from the mushrooms has evaporated.
- Step 4
- Remove from the heat and add the walnuts and dried sage to the cooked mushrooms, season well with freshly ground salt and black pepper and mix well. Leave to cool.
- Step 5
- Divide the pastry into two pieces and taking one at a time, roll out to 2-3 mm thick and cut out 4 squares measuring 10 cm x 10 cm / 4 ins x 4 ins. Repeat with the second piece of dough making 8 squares in total.
- Step 6
- Divide the mushroom and walnut mixture into 8 and place in the centre of each square of pastry.
- Step 7
- See photos above for how to make the parcels.
- Step 8
- Place on a lined or lightly floured baking tray and bake in the centre of the oven for 25 minutes.
- Step 9
- Serve as part of a roast lunch with vegetables, potatoes, and gravy, or with whatever you fancy!