Melty Mushroom Wellingtons
Ingredients
- Chestnut mushrooms: 500g, half sliced, half diced
- Spinach, torn up
- Stilton: 440g, finely chopped
- Garlic, finely chopped
- Butter: knob
- Black pepper
- Puff pastry: 2 sheet
Method
- Preheat the oven at 200°C (390°F, gas mark 6).
- Melt the butter in wide pan.
- Cook the garlic and black pepper.
- Add the mushrooms and cook over a medium heat until softened. Add the spinach and wilt.
- Mix in the stilton.
- 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.
- Place a large spoonful of the mushroom mixture on one side of the scored pastries.
- Fold over the other half of the pasty and seal with a fork.
- Cut a slit in the top to allow steam to escape.
- 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.