Ref: 279
Heading: Mains
Cuisine: British & Irish
Food Type: Vegetarian
No of Portions: 4
Change no of portions required to :
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Ingredients & Prep
320 g
All butter puff pastry sheet, shop brought
1000 g
Mushrooms, sliced
175 g
Toasted pecans or nuts of choice chopped
1 Onion med sliced
60 ml
Masala wine or port
150 g
Cheese of choice grated (optional)
40 g
Butter
6 Garlic cloves chopped finely
1 tbsp
Fresh rosemary chopped finely
1 tsp
Balsamic vinegar
brushing
Egg beaten
1/2 tsp
Black pepper freshly ground
2 Truffle oil (optional)
1 tsp
Salt
Vegetable Gravy
1 Veg stock cube or gel pot
200 ml
Water
10 g
Flour
20 g
Butter
2 tbsp
Masala wine or port
1 tsp
Fresh rosemary chopped finely
1/2 tsp
Black pepper freshly ground
Method
Step 1
In a frying pan place butter & fry onions on a med heat until a slight colour, add garlic & mushrooms, continue to cook until soft & dry, add rosemary, vinegar, wine, nuts, salt & pepper, continue to cook stirring for 1 more min to dry out, set aside to cold.
Step 2
Pre heat oven to 180'c, lay out pastry sheet on a floured work top, spoon mushroom mixture into the middle of the pastry into a oblong shape or massive sausage roll, fold over pastry & seal around the edge with egg wash, make light cuts across the pastry at an angle, egg wash with a brush all over.
Step 3
Bake in the over on a non stick baking sheet or silicon mat for 30 to 35 mins or until deep golden brown.
Step 4
For the gravy, heat a sauce pan on a low heat, add wine reduced by half, add butter, flour, rosemary & stir in, once butter has melted add water & stock, mix well with a whisk, bring to a simmer for a min, if too thick add some water to a thick cream consistency.
Suggestion & Tips
Nice like a Sunday roast, have roast potatoes with veg of choice, or a salad.