Serves 3-4
olive oil
1 onion, chopped
1 clove garlic
90g mushrooms
300g Quorn pieces
400ml vegetable stock
45g butter
45g plain flour
100ml milk
284ml double cream
1tbsp chopped parsley
salt and black pepper
sheet of puff pastry
Fry onion and garlic in olive oil until soft. Add mushrooms and Quorn and fry until slightly brown. Add vegetable stock, bring to boil and simmer gently.
Melt butter in a separate pan, add flour and stir to make roux. Add milk to form a paste. Add a little of the cream and stir well.
Add mixture to the other pan. Gradually add rest of cream. Add parsley, salt and pepper and leave to simmer, stirring occasionally. Then take off heat and cool slightly.
Put Quorn mixture in a baking dish and cover with a sheet of puff pastry, tucking in edges. Brush with a little milk.
Bake in oven at 200°C Gas 6 for about 35 minutes.
