Mushrooms and Artichokes En Croute

READY IN: 1hr 30mins




  • Allow the puff pastry to thaw for at least 40 minutes at room temperature. I used Sara Lee Puff Pastry, its Parve. :-).
  • Preheat your oven to 400'F.
  • Slice the mushrooms and quarter the artichoke hearts. Saute gently in margarine until soft.
  • Add artichoke hearts and wine.
  • Saute gently for a few minutes. Add the flour, salt and pepper, stir to combine. Add the soy sour cream and snipped chives.
  • Cook until thickened. Set aside to cool.
  • On a lightly floured surface roll out one sheet of puff pastry. The box should have two sheets in it.
  • Make a rectangle about 13x16". Trim the uneven edges. Keep the trimmings for decoration.
  • I put parchment on the baking sheet so it wouldn't burn. Lay the puff pastry on the baking sheet and prick it all over.
  • Bake for about 15 minutes. Keep an eye on it, it browns fast.
  • Remove from the oven and set on a rack to cool.
  • Prepare the second sheet of puff pastry. Roll it out a bit bigger then the other one and brush the edges with the soy creamer.
  • Dump the mushroom artichoke filling onto the already baked pastry.
  • At this point you can mound it to look like a loaf. Place the second sheet of puff pastry over it and tuck in the edges.
  • Roll out the left over pastry you saved for decoration and make long pieces. Create a lattice pattern over the pastry and brush with the remaining soy creamer.
  • Make two small holes in the pastry for a steam vent.
  • Bake at 400'F for about 40 minutes. Once again keep an eye on it. My oven cooks hot, so I took it out sooner.
  • Bon Appetit!