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Mini mushroom wellingtons

Ingredients

  • 4 large flat Heritage mushrooms
  • 4 tbsp olive oil
  • 1 chopped garlic glove
  • 400g spinach leaves
  • 1 tbsp plain flour
  • 1 tbsp thyme leaves
  • 500g ready to roll puff pastry
  • 140g stilton
  • 1 Heritage egg

Method

  1. Heat 2 tbsp oil in a large frying pan and fry the mushrooms (stalks removed) for around 3 minutes on each side until cooked through. Remove from the pan and drain on a piece of kitchen roll
  2. Add the rest of the oil into the pan and add the garlic, then the spinach. Cook on a high heat for around 3 minutes until the spinach has wilted. Season with salt and pepper and then remove from the pan and drain
  3. Put the flour on a clean, dry surface and add the thyme leaves. Then, roll out the pastry and cut out 4 circles around 5cm wider than the mushrooms, and then 4 circles around 10cm wider
  4. Pop the smaller circles on a baking tray and add a quarter of the spinach to each, top with a slice of stilton and a mushroom, and then another slice of stilton
  5. Brush the edges of the circle with a beaten egg, and then cover with the larger circle of pastry and press together with a fork. Brush the pastry with the beaten egg
  6. Pop in the oven for 40 minutes at 220°C

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