Tortini con ripieno cremoso di patate e funghi

Visto che le giornate ancora non si sono davvero scaldate, si continua ad avere voglia di cibi più caldi e “confortanti”, quindi continuo a sfornare torte dolci o salate e a fare minestre e zuppe 🙂 In questo caso ho provato a preparare dei tortini con ripieno cremoso di patate e funghi, quindi un piatto che può sembrare un pò autunnale, anche se ormai siamo in primavera inoltrata 🙂

Tortini con ripieno cremoso di patate e funghi
Tortini con ripieno cremoso di patate e funghi

Ingredienti tortini con ripieno cremoso di patate e funghi

Per due tortini ho utilizzato:

  • un rotolo di pasta sfoglia di farro vegan (l’ho trovata in un negozio biologico nella mia città, ma potete usare qualsiasi pasta sfoglia vegan che trovate, o ancora meglio fatta in casa)
  • 200 gr di funghi champignon (o una varietà a vostra scelta)
  • 2 patate grandi
  • 1 cipolla bianca grande
  • 1 cucchiaio di olio evo
  • 2 cucchiai di salsa di soia
  • 2 spicchi d’aglio (schiacciati)
  • 2 cucchiai di lievito alimentare in scaglie
  • 150 ml di panna di soia da cucina (io uso quella light della alpro)
  • due cucchiai di farina o di fecola di patate
  • il succo di mezzo limone
  • un dado vegetale senza lievito
  • un cucchiaino di aglio orsino (opzionale)
  • sale e pepe a gusto, se necessario

Procedimento

Per prima cosa bolliamo le patate in acqua fino a cottura completa. Nel frattempo, in una padella, facciamo imbrunire la cipolla con l’aglio schiacciato e l’olio evo per 5-10 minuti, aggiungendo se necessario un po’ d’acqua.

Aggiungiamo poi i funghi tagliati a fettine e facciamo cuocere per altri 5 minuti. A questo punto aggiungiamo la salsa di soia, il lievito alimentare, il dado, il succo di limone, l’aglio orsino , sale e pepe e completare la cottura.

Aggiungiamo poi la panna di soia e la fecola di patate, mescolando energicamente per evitare la formazione di grumi.

Aggiungiamo poi le patate bollite che avremo raffreddato sotto acqua fredda e tagliato a cubetti e mescoliamo di nuovo il tutto sul fuoco.

Rivestiamo delle formine in ceramica con un quadratino di pasta brisè e versiamo il ripieno. Richiudiamo i bordi e copriamo con un altro pezzetto di pasta.

Cuociamo in forno preriscaldato a 200 gradi per 20 minuti e lasciamo raffreddare per qualche minuto prima di servire.

Buon appetito!

Altre ricette

Se anche da voi fa ancora freddo nonostante la primavera inoltrata, vi consiglio di provare anche la zuppa cremosa di patate e funghi, o il gratin di patate vegan.

Dania

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