Seitan End Croute Recipe

Seitan End Croute Recipe

Ingredients

Makes 4 servings

• 1 tablespoon olive oil
• 2 medium shallots, minced
• 8 ounces white mushrooms, minced
• 1/4 cup Madeira
• 1 tablespoon minced fresh parsley
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried savory
• 2 cups finely chopped dry bread cubes
• salt and freshly ground black pepper
• 1 frozen puff pastry sheet, thawed
• 8 (1/4-inch-thick) seitan slices about 3 X 4-inch, patted dry

Method

1. In a large skillet, heat the oil over medium heat
2. Add the shallots and cook until softened, about 3minutes
3. Add the mushrooms and cook, stirring occasionally, until the mushrooms are softened, about 5 minutes
4. Add the Madeira, parsley, thyme and savory and cook until the liquid is nearly evaporated
5. Stir in the bread cubes and season with salt and pepper to taste
6. Set aside to cool
7. Lay the puff pastry sheet on a large piece of plastic film wrap on a flat work surface
8. Top with another piece of plastic wrap and use a rolling pin to roll out the pastry slightly to smooth out
9. Cut the pastry into quarters
10. Place 1 slice of seitan in the center of each piece of pastry
11. Divide the stuffing among them, spreading it to cover the seitan
12. Top each with the remaining seitan slices
13. Fold up the pastry to enclose the filling, crimping the edges with your fingers to seal
14. Place the pastry packages, seam side down, on a large ungreased baking sheet and refrigerate for30 minutes
15. Preheat the oven to 400°F
16. Bake until the crust is golden brown, about 20 minutes
17. Serve immediately

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