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Mushrooms en croute

Mushrooms en croute

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These little mushrooms pies may look impressive, but they're really easy and quick to make - and you can prepare them in advance.

Prep time: 10 mins
Cooking time: 20 -25 mins
Serves: 4

Ingredients

Make these ready to bake - unglazed and wrapped in cling film - and they will keep for about 48 hours, ready to be baked off at the last minute.

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1 (375g) pack ready-rolled puff pastry
4 large white flat mushrooms
60ml/4 tbsp fresh pesto sauce
8 sun dried tomatoes in oil, drained
150g/5oz mozzarella cheese, sliced
Milk, to glaze

Method

Preheat the oven to 220ºC/Fan 200ºC/Gas Mark 7. Unroll the pastry on a lightly floured surface, then use a rolling pin, lightly roll the pastry so that is measures 38x 32cm (approx 15x12in) and cut into four pieces. Place a mushroom in the centre of each pastry rectangle.
Top the mushrooms with the pesto sauce, tomatoes and mozzarella cheese. Season. Brush the edges with milk. Now bring the corners of the pastry up and over the topping and press to seal together.
Place the pastry parcels on a large baking tray and brush all over with milk. Bake for 20-25mins or until the pastry is golden.
Serve hot with vegetables and a sweet tomato or pepper relish on the side.

Top tip: Make these ready to bake - unglazed and wrapped in cling film - and they will keep for about 48 hours, ready to be baked off at the last minute.Per serving: 544 calories, 36.7g fatwww.mushroom-uk.com

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Nutritional information per portion

Calories 544(kcal)
Fat 36.7g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.