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