LIFESTYLE NEWS - Mushroom and cheese folded in crispy home made pastry... need we say more! Satisfying and so delicious...

Here is the recipe!

Serves 6-8

Ingredients:

Pastry:

• 175g flour
• 1 tsp sea salt flakes
• 120g cold butter, cut into small cubes
• 70g sour cream
• 2 tsp freshly squeezed lemon juice
• 60ml ice cold water
• 1 egg, beaten with a splash of milk for egg wash

Mushroom filling:

• 2 Tbsp olive oil
• 1 onion, finely diced
• 2 cloves garlic, finely minced
• 4-5 sprigs fresh thyme
• 2-3 sprigs fresh rosemary
• 500g mixed cultivated mushrooms, sliced
• 150g grated Havarti or Gruyère cheese
• Handful cherry tomatoes, sliced in half
• Salt and pepper, to taste

Method:

For the pastry:

• Pulse flour and salt together in a food processor to mix.
• Add the butter cubes and pulse until mixture resembles wet sand.
• Whisk together sour cream and lemon juice, add and pulse.
• Slowly drizzle in just enough ice water until a soft dough is formed.
• Knead dough into a ball and then flatten into a disk.
• Wrap very well in cling film and refrigerate for at least an hour.

For the mushroom filling:

• Heat olive oil in a large frying pan.
• Fry the onion until golden brown and beginning to caramelize.
• Add the garlic, thyme and rosemary. Cook until fragrant.
• Add the mushrooms and cook until golden brown. Season well.
• Remove mushrooms from the heat and turn out onto a chopping board to cool.
• Discard herb stems.

Preheat oven to 200°C.

1. On a lightly floured surface, roll out cold, rested pastry into a large 30cm circle.
2. Transfer onto a baking tray lined with baking paper.
3. Sprinkle a little cheese over the base of the pastry.
4. Toss the remaining cheese with the cooled mushrooms.
5. Arrange the mushrooms in the centre of the pastry leaving a 4cm border.
6. Fold the border up and over the filling, pleating along the way to seal the border.
7. Place cherry tomatoes around the mushroom filling and sprinkle with a little salt.
8. Egg wash the pastry and season. For extra points sprinkle a little cheese on the pastry edges.

Bake in the oven for 45-50 minutes until the pastry is cooked through and deeply golden brown.

Allow to cool slightly before cutting into slices and serving.

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