Mix the soya drink with a little turmeric and a little sugar, then brush the pastry rings and smaller circles with the mixture.

Place the pastries and the smaller circles on a baking tray lined with baking paper and bake in the oven at 180 degrees (top and bottom heat) for 10–15 minutes. To make it easier to fill the pastries with the mushroom sauce later, it helps to press the inner layer of the pastries in slightly. This creates more space for the filling.

For the filling, slice the mushrooms. Peel and finely chop the onion.

Heat the oil in a frying pan and fry the mushrooms in batches over a high heat. Then add all the mushrooms and the onion to the pan and fry for 2 minutes. Add the tomato purée, fry for a further 2 minutes, deglaze with the apple juice and reduce by half.

Add the stock, bring to the boil, and season to taste with salt, pepper and lemon juice. Simmer for 15 minutes until the desired consistency is reached.

Finally, add the cream alternative, stir well and bring to the boil briefly. If the sauce is too thick, thin it with stock.

Fill the pastries with the mushroom ragout and place the lids on.