1 clove of garlic, finely chopped
½ brown onion, diced
½ leek, diced
1 carrot, grated
1 small zucchini, grated
1 cup pumpkin, grated
6 button mushrooms diced
¾ tsp dried thyme (or fresh chopped thyme leaves)
2/3 cup raw cashews, roughly chopped
1 cup breadcrumbs
2 eggs, lightly whisked
salt and pepper to taste
puff pastry sheet
1 tbsp poppy seeds
egg or milk for brushing pastry
Preheat the oven to 190°C. Heat a heavy bottomed frying pan with some olive oil and sweat the leek and onion until translucent. Add the carrot, zucchini, pumpkin and mushroom and cook over a medium heat for about 10 minutes until soft. Remove from the heat and allow to cool for about 5 -10 minutes.
Stir through the cashews and breadcrumbs and then add the egg. Line your oven tray with baking paper and place the pastry sheet on the paper. Spoon the mixture along the puff pastry from top to bottom, leaving 4 cm edge on the left hand side. Using your hands, mould the mixture so it is even and then fold over the remaining pastry to cover the mixture, tucking the pastry under the edge to fully encase the mixture. Brush the pastry with egg or milk and sprinkle with poppy seeds. Bake for 40-45 minutes until golden brown and fully cooked.
Slice into portions and serve with a green salad.