Queen Patties with Chestnuts and Smoked Tofu

For the queen patties with sweet chestnuts and smoked tofu, preheat the oven to 180 °C. Roll out half of the puff pastry thinly on baking paper (approx. 40 × 24 cm) and cut out twelve slices with a round cutter (7.5 cm diameter).

Using a smaller cookie cutter, cut out a smaller disc from each of six of the discs, making six rings. Place the rings on top of the larger discs (they will later form the edges of the pies).

Using the back of a knife, score a check pattern into the pie bottoms and lightly cut around the edges to connect them to the bottoms (see picture). Score a check pattern on the small pastry slices as well.

Repeat the same with the second half of puff pastry, making a total of twelve pies. Brush with soy milk and bake on the middle rack in the oven for 15 minutes until golden brown.

Chop shallots and garlic and sauté in a pan with olive oil over medium heat. Coarsely chop chestnuts and smoked tofu and sauté for a few minutes.

Add porcini mushrooms, soy whipping cream and chives, season with salt and pepper and sauté for another two to three minutes. Pour into the patties and place a small disc of dough on top of each as a lid.

Garnish the queen patties with chestnuts and smoked tofu with fresh herbs to taste and serve warm.

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