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A classy main course that can be made in advance, then warmed up. Note tht the receipe is in two parts, with the filling left to drain for an hour or more. Serve with a roasted pepper sauce.
- 2 shallots
- 1 garlic clove, crushed
- 200g/7oz chestnut mushrooms, cut into bite-sized chunks
- 250g/9oz assorted mushrooms, cut into bite-sized chunks
- 100g/3˝oz shelled roasted hazelnuts, roughly chopped
- splash of port
- small piece of cold butter, plus extra, for greasing
- 200g/7oz soft cow's cheese cheese (eg. Finn, Hereford Hop, Cote Hill)
- 4 x 15cm/6in square pieces puff pastry rolled out to 2-3mm/˝in thick
- 1 egg, beaten, for egg wash
- handful of sesame seeds
- olive oil, for frying
- Fry the shallots and garlic in a little oil until soft, then add the chestnut mushrooms and cook until soft.
- Add the assorted mushrooms, nuts and port and reduce a little.
- Finally, add the butter, cook for two minutes, then remove from the heat and drain for at least one hour, or as long as possible.
- Put a piece of the cheese on each piece of pastry, then top with some of the mushroom mixture.
- Pull the corners of the pastry together to form a square parcel, seal the joins and put on a greased baking tray. Brush with egg wash, top with sesame seeds and chill for at least 20 minutes.
- Preheat the oven to 200C/400F/Gas 6. Cook the parcels for 20 minutes until the pastry is golden.
From Geoff
