Mushroom Turnovers
Cheesy, flaky, creamy and delicious, these mushroom-filled turnovers are topped with sesame seeds and baked to golden perfection.
Substitute:
- No cheese? Swap for crumbled tofu. Cook the tofu in the pan along with the mushrooms. If it's too dry, add more sesame oil and soy sauce.
- No mushrooms? Try with leeks or cooked potatoes.
- No white wine? Use vegetable stock or 1 tbsp balsamic vinegar diluted in 100ml water.
- No egg? Replace with milk of choice.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Servings: 4
Ingredients:
300 g Mushrooms (roughly chopped )
1 tbsp Butter
1 tbsp Sesame oil
1 Onion (chopped )
2 Garlic cloves (grated )
1 tbsp Thyme (chopped )
100 ml white wine
1 tbsp Soy sauce
100 g Parmesan (shredded )
Salt & pepper
1 ready rolled puff pastry
1 Egg (lightly beaten)
1 tbsp Sesame seeds
Recipe:
- Heat the butter and sesame oil in a large pan over a medium-high heat. Add the onion, garlic and thyme and a pinch of both salt and pepper. Cook for 1 minute, then add the mushrooms.
- Cook for about 5 minutes, stirring every so often. Stir in the wine and soy sauce, and cook until evaporated.
- Remove from the heat and add the grated cheese. Mix to combine and set aside.
- Preheat the oven to 180 C/160 fan/gas mark 4. Cut the puff pastry sheets into 6 squares, including the baking paper the pastry comes with. This will stop the turnovers sticking to the baking tray.
- Divide the mushroom mixture between the 6 squares. Be careful not to over-fill them, or it'll be difficult to seal the edges.
- Brush egg wash around the edge of each pastry square and carefully fold the dough over the filling to create triangles. Use a fork to seal the edges closed.
- Brush the top of each turnover with egg wash (or milk) and sprinkle with sesame seeds. Put each turnover (and the baking paper) on a large baking tray.
- Bake for 20-25 minutes, or until golden. Serve hot or at room temperature with a sprinkle of chopped fresh thyme and flaky sea salt.
How to store
Store in an airtight container in the fridge for up to 3 days, or freeze uncooked for 1 month.
Leftovers
Serve hot or cold alongside the salad of your choice.
