Garlic and mozzarella mushroom parcels with cheesy garlic mayo dip

To make the garlic mayo dip: Combine all ingredients in suitable serving bowl and mix thoroughly. Put in fridge covered until ready to serve. If dip is too thick just add more mayonnaise.

Remove puff pastry from fridge 20 mins before ready to cook and lay flat on a chopping board. Cut pastry into 10 even rectangles and spread out thinly on flat floured surface.

Melt butter in the pan and add the spring onions, garlic and mushrooms. Saute the mixture until mushrooms are cooked making sure not to burn the garlic. Add the mustard, cream and paprika to the mix and combine in the pan. Taste and season with salt and pepper. Then remove from heat.

Spoon even amounts of the mixture onto the pastry rectangles and brush beaten egg around edges of pastry. Add a pinch of grated mozzarella and a small cube of butter to each parcel. Fold one edge of the parcel over the mix and tuck in tightly, coat this folded side with beaten egg then fold other half of the parcel over this side. Brush folded parcel with egg and then flatten both ends of the parcel and fold towards the center to seal. Brush finished parcel once more with beaten egg and transfer to a baking tray lined with slightly greased baking paper. At this stage the parcels can be kept in the fridge tightly covered for up to 2 hours before cooking.

Put tray in middle of preheated oven (Fan oven 180 degrees) for 15 minutes or until pastry turns a golden brown.

While parcels are in the oven wash lettuce and plate drizzled in balsamic vinegar. Quarter the cherry tomatoes and finely chop the raw onion and combine with seasoning. Plate with the lettuce.

Serve the garlic mushroom parcels straight from the oven with the side salad and garlic mayo dip