Mushroom, Red Onion & Rosemary Puff

Mushroom, Red Onion & Rosemary Puff

How to Make

INGREDIENTS

• Punnet of chestnut mushrooms, sliced

• 1 x red onion, peeled, halved then sliced thinly

• 2 x eggs, beaten

• 1 x sheet of puff pastry

• Slices of goats cheese optional

• few sprigs or rosemary or thyme

• Salt and Pepper

• Splash of olive oil or good knob of butter (mushrooms soak up oil so be slightly generous).

METHOD

• Put the oven on to 200 degrees or conversion.

• Take the puff pastry out of its box and place in shallow baking tin of similar size or trim to size so it’s flat and fits the base.

• Using the point of a knife, score a border 2cm in the from edge to make “an inner rectangle”. When this cooks, the border will rise up encasing your delicious filling! 

• (Put it back in the fridge until needed). 

• Fry off the onions gently so they soften with a good splash of olive oil and add the mushrooms, garlic if you wish, a good pinch of Malden Salt and good grinds of black pepper. Toss it around your pan until they are both cooked through and add some fresh herbs of choice. 

• Set aside to cool for a few minutes and beat the eggs. Add the filling to the eggs (leave a little for egg wash) and taking your prepared pastry tin, tip the mixture into the middle of your pastry and spread around only up to the scored line. 

• With the left over egg wash use a pastry brush to paint the border with! If you’ve not kept any a tablespoon of milk will do a similar trick for a golden edge.

• Put in the oven for 15-20 mins or until golden!

• Serve with a dressed green salad!

If you have any questions email annie@thetablebruton.com.

07834 487381.

Enjoy!

Recipe by Annie des Forges from The Table Bruton. Find more of her recipes here.

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