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Melty Mushroom Wellington
MELTY MUSHROOM WELLINGTON
Preparation Time: 20 mins
Cooking Time: 40 mins
This is a great dish to form part of a menu for a Vegetarian supper party
One box of Chestnut mushrooms
4 tbsp olive oil
2-3 cloves garlic, crushed in a press
400g / 14 oz pack of baby spinach leaves
Several sprigs of fresh thyme leaves
500g block all butter puff pastry
140g / 5 0z Dolcelatte cheese, cut into cubes
1 egg, beaten
AND THIS IS WHAT YOU DO.....
Pre-heat oven to 220C /200C Fan/Gas 7
Heat some oil in frying pan.
Wipe the mushrooms, slice and cook in the oil until golden. Remove and drain on kitchen paper.
Add the remainder of the oil to the pan, fry the garlic and add the spinach for about two minutes until wilted. Season with salt and pepper and drain thoroughly in a large sieve.
On a lightly floured surface, strip the thyme leaves from the sprigs and scatter onto the flour. (I use plenty to bring out the flavour)
Roll out the pastry to a thickness of a little under half a centimetre. I used 2 x 340g rolls of puff pastry as shown in the photos.
Pile the spinach leaves evenly onto the first rectangle of pastry leaving a small border, which needs to be brushed with some egg.
Now lay the sliced mushrooms on top of the spinach, and finally evenly distribute cubes of Dolcelatte.
Using a rolling pin, carefully lay the second rectangle of herbed pastry over the first one and pinch the edges together to create a pretty edging and ensuring the pie is sealed.
Brush the top of the pie with the remaining beaten egg and bake for about 40 minutes until golden. Allow to stand for a few minutes before serving.