Garlic Mushroom Cheese Puffs

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You asked for it! This mushroom cheese puff is super comforting.
Serves 2 people.

300g chestnut mushrooms, thinly sliced
sunflower/vegetable/rapeseed oil
1 tbsp salted butter
1 brown onion, roughly chopped
2 garlic cloves
½ tsp salt
½ tsp chilli powder
1 tbsp double cream
1 handful tenderstem broccoli
1 pack ready rolled puff pastry
2 cheese slices
1 egg

– Add 1 tbsp of oil and salted butter to a hot pan. Add the onion and cook for 5 minutes.

– Add the garlic and cook for 1 minute.

– Add the mushrooms and continue to cook on high heat for 6-8 minutes to remove any moisture.

– Add the salt, chilli powder, and double cream. Mix well. Take it off the heat and transfer it onto a plate to completely cool for 30 minutes.

– Preheat the oven to 200°C / 180°C with a fan.

– Meanwhile, slice the broccoli in halves lengthways and widthways.

– Lay the puff pastry out flat and cut it into 2 equal pieces. Place each half onto a lined baking tray.

– Add half the mushroom mixture to one piece of puff pastry. Place a cheese slice on top, as well as a few pieces of broccoli.

– Whisk one egg in a small bowl. Brush the sides of the puff pastry with some egg. Then, fold over the puff pastry and pinch the sides together. Use a fork to seal the sides.

– Spread some more egg on top of the pastry and slice a hole in the middle.

– Repeat the process for the other piece of puff pastry.

– Place both pastries in the oven and cook for 15-20 minutes until puffed up and golden.