Prep time: 20 mins
Cook time: 50 mins
- 200g chestnut mushrooms
- 3 tbsp olive oil
- 2 leeks, finely chopped
- 2 large garlic cloves, crushed
- 1 tbsp sage, finely chopped
- 1 tbsp brown rice miso
- 2 tsp dijon mustard
- 30g chestnuts, finely chopped
- 60g grated mature cheddar
- 70g white breadcrumbs
- 1 x 320g sheet ready rolled puff pastry
- 1 medium eggs, light beaten to glaze
Step 1: Start by placing your mushrooms in a food processor and pulse until they're finely chopped.
Step 2 : Put half the olive oil in a large frying pan and add the leeks along with a pinch of salt. Gently fry for about 15 minutes or until softened and golden brown. Then remove the leeks from the pan and set aside in a bowl.
Step 3: Heat the remaining oil in the pan and fry the mushrooms for 10 minutes over a medium heat. Then add the garlic, sage, miso and mustard and fry for another minute, then leave to cool slightly.
Step 4: Heat your oven to 200C/180C fan/gas 6. Combine the mushrooms and the leeks in a bowl, then add the chestnuts, cheese and breadcrumbs. Season lightly to taste and mix everything together until combined into a slightly stodgy mixture.
Step 5: Unroll your puff pastry on a floured surface, then roll out so that one side measures around 40cm. Scoop your mushroom & leek mixture in to a line down the centre of the pastry, making sure you have an even amount all the way down.
Step 6: Bring the pastry around the mixture and seal the edges with a fork, then cut into 8 equal pieces. Place on a lined baking tray and brush with the beaten egg.
Step 7: Bake in the oven for 25-30 minutes until deep, golden brown. Allow to cool a little before eating.
Recipe inspired by BBC Good Food