Sophia MacKenzie
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20 min Prep
15 min Cooking
6 Portions
100% VEG


  • 1 tbsp cooking oil
  • 1 cup finely chopped red onion
  • 1 clove garlic, minced
  • 2 tsp chopped fresh thyme
  • 2 cups finely chopped button mushrooms
  • 1 Creton GUSTA
  • 1 tsp. balsamic vinegar
  • 1/2 tsp Dijon mustard
  • 1 tbsp plant-based milk
  • 2 vegan puff pastry, thawed, 400g each.
  • Salt and Pepper


  1. Preheat the oven to 200 C°
  2. Add the oil to a frying pan. Heat over medium heat along with the chopped onions. Stir often until the onions are soft, about 5-7 minutes.
  3. Next, add the garlic, thyme, and button mushrooms. Cook for another 5 minutes, or until the mushrooms are soft and they have released a lot of their water.
  4. Stir in the creton pate, balsamic vinegar, Dijon, and sea salt. Continue to cook for 2-3 minutes until the pate has warmed through and formed a nice, soft mixture. Taste and add more salt and pepper as needed.
  5. Cup out 24-8cm rounds from the pastry. Fill each with 2 tsp. of the pate mixture and fold over to create a little envelope. Pinch to seal the edges (it will open up while cooking, but this helps keep the mixture in). Repeat with remaining dough.
  6. Brush turnovers lightly with some plant based milk.
  7. Bake for 15 minutes and enjoy it!
Is the amount of kilos of grains saved each day with a vegan diet.

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