Artichoke and walnut parcels

Difficulty: medium
Preparation time: 90 minutes
Serves: 6

Artichoke and walnut parcels is a light antipasto that’s also ideal as a main dish or to accompany an aperitif.


1 roll of ready-made vegan pâte brisée · 5/6 artichokes · a dozen walnuts · soy sauce · bay leaf · sage · soya cream · margarine · olive paste

Contains gluten

For a gluten-free version, simply use gluten-free pastry and leave out the soy sauce.


Clean and peel the artichokes, wilt them slowly in a frying pan with a little oil, 2 tbsp soy sauce, the finely chopped sage, the bay leaf and the crushed nuts, for 30 minutes.
Once the mixture is well browned, remove from the heat and blend in a mixer, leaving the mixture fairly coarse, then add the cream to emulsify. You need a medium consistency, neither liquid nor solid, suitable for filling the pastry.
After cutting the pastry into rectangles (you should comfortably get 6 from one circle), fill them with the mixture, form a parcel and seal well, then brush with a mixture of margarine and olive paste (mix these together cold using a fork before applying to the pastries). As well as adding a delicious flavour, this keeps the dough soft so that it does not rise or split open during baking. Place on a tray lined with baking paper and bake for half an hour at 180° (for electric non-fan ovens.)

Taken from VeganHome