Don’t you just love a quick and easy weeknight dinner. I am always on the hunt for the perfect weeknight meals and this vegan en croute is hugely satisfying, especially on a cold, dark night. It is simple to make and only involves a few ingredients which I normally already have in the fridge or freezer. It was for this reason the recipe came about in the first place, as I came up with this to use up the last of the food in the fridge once! It is a little on the indulgent side with cream cheese and puff pastry, but I just serve it up with lots of veg to make me feel healthier! Plus it is always better for you than takeout haha!
The other good thing about this en-croute is its versatility. As it is a bit indulgent it is a great option to have for a special occasion too, no one needs to know how easy it is to make! It is the perfect Christmas day dinner too! As with all the dishes I make you can definitely mess around with the veg and herbs in this, but for me the recipe is perfect as it is…..
(sorry for the bad photo, it really does not show it in its best light!!)
Ingredients (serves 4)
5 x Quorn vegan chicken fillets
1 x onion
2 x cloves garlic
10 x mushrooms
1 x teaspoon oregano
1 x teaspoon basil
1 x teaspoon parsley
3 x tablespoons cream cheese – I use Bute Islands Original
1 x pre rolled puff pastry
Almond milk to coat pastry
Fry the onions and garlic for 2 or 3 minutes.
Add the mushrooms and the herbs and fry for a further 5 minutes.
Add the cream cheese and mix well, whilst still on the heat.
Roll out the puff pastry and put the quorn fillets in the bottom, I shape it as a log so if the fillets need to be stacked on top of one another then do this.
Put the mushroom and cheese mixture on top and then pull up the edges of the pastry to enclose.
Lightly coat the pastry with some almond milk.
Cook in the oven at 180 degrees for 30 minutes.
I always serve this up with carrots and roast potatoes. Yum!
If you give the recipe a go do let me know how you get on!