Mushroom & Goats Cheese Parcel

Method

• step 1

  For the mushroom parcel, heat the oil in a frying pan over a medium heat and fry the onion and garlic for 10-15 minutes, or until softened and caramelised. Remove from the pan and set aside.

• step 2

  Heat the butter in the same pan used to cook the onions until foaming. Fry the chestnut and wild mushrooms for 8-10 minutes, or until cooked through. Drain the mushrooms well and set aside to cool.

• step 3

  Mix the cooked onions, mushrooms and spinach together in a bowl until the spinach has wilted. Season, to taste, with salt and freshly ground black pepper.

• step 4

  Place a piece of cheese into the middle of each piece of puff pastry, top with a spoonful of the mushroom mixture and roll up into parcels. Place the parcels onto a greased baking tray, brush with the beaten egg and sprinkle over the poppy seeds. Bake in the oven for 20-25 minutes, or until golden-brown.

• step 5

  Meanwhile, for the brandy and peppercorn sauce, simmer the brandy in a saucepan over a medium heat until one tablespoon of liquid remains. Stir in the double cream and peppercorns and cook for a further 4-5 minutes, or until the mixture has thickened slightly.

• step 6

  To serve, place a parcel onto each of six serving plate and spoon over some of the sauce.