This dish makes an excellent dinner party starter because it looks impressive but can be made in advance before cooking on the night. You could use a different cheese if you prefer too; a blue cheese or a Cheddar would work equally well. Make sure that the baking tray is really hot before putting them on it to help the bottom to crisp up. If liquid does come out, just move the parcels around the tray to a drier area for a few minutes. Serve with a nice salad to turn them into a lunch or evening meal.
- 200g puff pastry
- 4 portobello mushrooms
- 150g goats cheese, sliced or crumbled
- A couple of sprigs of thyme
- 2 garlic cloves, sliced
- Knob of butter
- 1 egg, mixed
- Olive oil
Pre-heat oven to 200°C/400°F/Fan 180°C/Gas Mark 6. Put a flat baking tray in the oven to get nice and hot.
Heat the butter with some olive oil in a large frying pan to a medium heat.
Add the garlic and thyme before placing the mushrooms in. Cook for 3 minutes on each side.
Drain the mushrooms on some kitchen roll. Roll out four squares of puff pastry to about 12cm x 12cm.
When drained, place a mushroom in the centre of each piece of pastry and place some goats cheese on top.
Egg wash the outsides of the pastry and gather the edges up twisting the pastry in the middle and ensuring the edges are stuck down. Egg wash the tops.
Place on the hot baking tray and in the oven for 15 minutes or until golden brown.
Pre-cooking helps to stop the mushrooms from letting out too much moisture and making the pastry soggy.