12 squares of filo pastry, approximately 12cm x 12cm squares
olive oil for brushing the filo
10g pine nuts (optional)
25g vegan margarine
100g red onion, finely chopped
1/8 tsp ground cayenne pepper
100g wild mushrooms, medium sliced
200g soya cream
200g baby leaf spinach
tsp grated nutmeg
Brush the top of each of the filo squares lightly with olive oil.
For each tartlet, arrange three squares (oil side up) in a greased,
individual tartlet tin (approx 9cm diameter), with each layer rotated
compared to the previous one, so the corners are offset, creating
a star shape.
Bake the filo cases at 190 degC for 7-9 minutes, until golden brown.
Toast the pine nuts in a dry pan over a low heat for 3-5 minutes,
until lightly browned.
Place the vegan margarine into a saucepan and melt over a low heat.
Add the onion and cook gently for 2-3 minutes without colouring.
Add the cayenne pepper and stir in. Add the mushrooms and put the lid
on the pan. Cook gently for a further 3-5 minutes.
Stir in the nutmeg and the soya cream. Add the spinach. Cook covered,
over a gentle heat, for 10 minutes, then remove the lid and cook for
a further 10 minutes, until the spinach is wilted and tender and the
soya cream has reduced slightly.
Spoon the mixture into the prepared tartlet cases, and sprinkle with
the toasted pine nuts prior to serving.