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Melty Mushroom Wellingtons

Ingredients

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  • Chestnut mushrooms: 250g, half sliced, half diced
  • Spinach, torn up
  • Stilton: 220g, finely chopped
  • Garlic, finely chopped
  • Butter: knob
  • Black pepper
  • Puff pastry: 1 sheet

Method

  1. Preheat the oven at 200°C (390°F, gas mark 6).
  2. Melt the butter in wide pan.
  3. Cook the garlic and black pepper.
  4. Add the mushrooms and cook over a medium heat until softened. Add the spinach and wilt.
  5. Mix in the stilton.
  6. Meanwhile place the puff pastry on a chopping board and cut it in half along the short axis. For each half, score it in the middle along the short axis.
  7. Place a large spoonful of the mushroom mixture on one side of the scored pastries.
  8. Fold over the other half of the pasty and seal with a fork.
  9. Cut a slit in the top to allow steam to escape.
  10. Place the pies on a baking tray in the oven for 20 minutes or until golden brown.

Notes

  • Take the pastry out of the fridge ten minutes before use.
  • Makes two large pies.