Step 1

Preheat the oven to 200°C (400°F). If the pan you're using isn't oven-safe, set aside a baking dish.

Step 2

Heat a large frying pan over medium high heat. Once the pan is hot, add the olive oil and mushrooms.

Step 3

Cook the mushrooms, stirring as little as possible, until golden brown and reduced in size, about 6-8 minutes.

Step 4

Reduce the heat to medium and add the onion. Cook for another 2-3 minutes, until translucent.

Step 5

Add the carrots and cook for 2-3 minutes.

Step 6

Add the garlic, herbs, salt, pepper, and paprika. Stir to cook through, about 30 seconds.

Step 7

Pour in the wine. This will deglaze the pan, lifting any darker pieces that may have stuck to the pan while cooking.

Step 8

Add the water or broth and bring to a low boil.

Step 9

Whisk the arrowroot flour into the 2 tablespoons of water. Add this to the boiling liquid in the pan and stir quickly to combine. The sauce should thicken.

Step 10

Remove from the heat and stir in the cashew cream cheese, if using.

Step 11

Spoon the mushroom mixture onto a baking dish. Top with the puff pastry, and roll the edges underneath to create a tidy appearance. Cut a couple of slits in the top of the pastry for steam to escape.

Step 12

Bake for 22-24 minutes, or until the pastry is a dark golden colour and the filling is bubbling. Cool for five minutes before serving.