Christmas Puff Pastry

Recipe Method

1. Heat the olive oil and butter in a frying pan over medium heat. Add the shallots and cook until softened.
2. Stir in the garlic and mushrooms, cooking until the mushrooms release their liquid and begin to turn golden.
3. Add the thyme and season with salt and pepper. Pour in the cream and simmer until the mixture thickens slightly. Set aside to cool.
4. Preheat your oven to 200°C (fan 180°C/gas mark 6).
5. Roll out the puff pastry and cut it into four equal rectangles. Place them on a baking tray lined with parchment paper.
6. Spoon the cooled mushroom mixture onto one half of each rectangle, leaving a small border around the edges.
7. Top the mushroom mixture with Chavroux goat’s cheese.
8. Fold the other half of the pastry over the filling to create a parcel. Press the edges together with a fork to seal.
9. Brush the beaten egg over the top of each parcel to give a golden finish.
10. Make a small slit on the top of each parcel to allow steam to escape.
11. Bake for 20-25 minutes, or until the pastry is puffed and golden brown.
12. Serve the pastry warm with a festive side salad or roasted vegetables. Perfect as a starter or a light main course!