- 320g pack ready-rolled puff pastry
- 25g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 500g pack mushrooms, sliced
The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…
- 2 garlic cloves, finely chopped
- 50g walnuts, roughly chopped
Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…
- 150g tub soft spreadable goat's cheese
- ½ small bunch thyme, leaves picked and a few sprigs reserved
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 1 egg, beaten (optional)
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- baby leaf salad, to serve
Heat oven to 200C/180C fan/gas 6. Unroll the pastry and cut into 4 rectangles. Use a sharp knife to score a 1cm border around each, place on a baking tray, then chill until needed.
Heat the butter and oil in a large frying pan, add the mushrooms and cook over a high heat, stirring, for about 10 mins, or until golden brown and almost all the liquid has evaporated. Season, add the garlic and walnuts, and cook for 1 min. Set aside.
Put the goat’s cheese in a bowl, season and stir through the thyme leaves. Remove the pastry from the fridge and spread the cheese over the centres. Top with the mushroom mixture, then brush the edge of the pastry with beaten egg for a glossier finish, and bake for 20-25 mins or until the pastry is golden and crisp. Top with the remaining thyme sprigs and a good grinding of black pepper. Serve with a baby leaf salad.