Makes 12
200g unsalted butter, plus
1 tbsp and extra for greasing
250g strong flour,
plus extra for dusting
1 egg
100ml ice-cold water
1 garlic clove, peeled
and finely chopped
250g mushrooms, sliced
juice of 1/2 a lemon
1 tbsp cornflour
100ml milk
2 tbsp flat-leaf parsley, chopped
sea salt and black pepper
Make and chill the puff pastry using the 200g of butter, strong flour, salt, egg and ice-cold water listed. In a large frying pan, heat the 1 tbsp of butter, then add the garlic. Sauté the garlic for 1-2 mins until soft. Add the mushrooms and lemon juice, then cook, stirring, for 3-4 mins until the mushrooms have softened. Sprinkle in the cornflour and mix thoroughly, then gradually stir in the milk until a thick sauce. Season with salt and pepper, and mix in the parsley. Allow to cool completely.
Preheat the oven to 200°C/180°C fan/gas mark 6 and grease a large oven tray. On a surface lightly dusted with flour, roll out the pastry to an A4 size, then spread the mushroom mixture to cover the pastry, apart from a 2cm strip along one of the longer sides.
Leaving that strip of pastry at the end, roll the pastry into itself into a Swiss roll shape. Using a sharp knife, cut into 3cm pieces and turn each piece onto its side so the swirl is visible. Transfer to the prepared baking tray and bake for 20 mins until risen and golden. Serve immediately or allow to cool and serve chilled.
More recipes using pastry are in the April 2021 issue of LandScape magazine...
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