Recipe
Step 1.
Preheat your oven to 200°C
Step 2.
Heat the olive oil and butter in a large frying pan over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant. Stir in the chopped mushrooms and thyme. Cook* until the mushrooms release their moisture, about 8-10 minutes.
Step 3.
Pour in the double cream, and season with salt and pepper. Stir well and simmer until the mixture thickens slightly, about 5 minutes. Remove the pan from the heat and let the mixture cool slightly
Step 4.
Lightly flour a clean surface and roll out the puff pastry to smooth any creases. Cut the pastry into 8 equal squares.
Step 5.
Place a generous spoonful of the mushroom mixture in the centre of each pastry square. Brush the edges of the pastry squares with the beaten egg.
Step 6.
Fold each square and press the edges together with a fork to seal. Place the pockets on a baking tray lined with baking parchment.
Step 7.
Brush the tops of the pockets with the remaining beaten egg. Bake in the preheated oven for 15-20 minutes, or until the pastry is golden and crisp. Allow the pockets to cool slightly before serving
Ingredients
For 4 servings
250 g
of mushrooms or canned mushrooms, finely chopped
1
medium onion, finely diced
2
cloves of garlic, minced
200 ml
of double cream
2 tablespoons
tablespoons of butter
1 tablespoon
tablespoon of olive oil
1 teaspoon
of thyme, dried or fresh
Salt and pepper, to taste
1
pack of puff pastry (ready-rolled)
1
egg, beaten (for egg wash)
Flour, for dusting
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