Heat oven to 220C/fan 200C/gas 7 and
put a baking sheet in to heat. Slice the goat's
cheese into 4 equal pieces, leaving the rind
on. Turn the mushrooms cup-side up. Sit a
circle of cheese in the middle of each
mushroom, then top with a sprinkling of
thyme. Season with salt to taste, but be
generous with the black pepper.
Cut the pastry into 4 strips, lengthways.
Wrap each mushroom in a strip of pastry, so
that the ends of the pastry are underneath
the mushroom. Make slashes on top of the
pastry with the tip of a sharp knife. Brush the
exposed sides of the mushroom with the oil
to stop them drying out as they cook.
Lift the mushrooms onto the hot baking
sheet and return to the oven for 15 mins, or
until the pastry is golden and well-puffed, the
cheese oozing and the mushrooms tender.