Brie, Leek and Mushroom en Croute

Ingredients

100g walnut pieces

2 tbsp olive oil, + extra for greasing

50g butter 

Chorizo and

200g mini Portobello mushrooms, sliced

150g baby button mushrooms, quartered

2 leeks, trimmed and thinly sliced

4 cloves garlic, finely sliced

2tbsp fresh thyme leaves + extra to garnish

Grated zest of 1 lemon

300g good quality brie, cubed

750g puff pastry

1 large egg beaten with 1 tbsp milk

Toast walnuts in a large frying pan and set aside. Return pan to heat, add 1 tbsp of the oil and half the butter. Add the mushrooms and cook over a high heat until soft and golden. Transfer to a bowl. Add remaining oil and butter to pan and sauté the leeks and garlic until softened. Stir in the thyme and lem-on and mix together. Transfer to the bowl. When cool add the walnuts and brie, and season, mix to-gether. Thinly roll out the pastry on a floured sur-face and cut inti 12 equal square pieces. Brush the edges of 6 and divide the mushroom mixture be-tween them. Place the second piece of pastry on top, seal edges with a fork and trim if required. Pierce the tops with a knife. Transfer to a lightly oiled bak-ing tray, brush the parcels with the egg mix and chill for 30 mins. Heat the oven to 180C fan while parcels are in fridge. Bake for 25-30 mins until golden.

Serve with Boston beans and new potatoes.

 



 

Gruyere Puffs

 

75g butter

110g plain flour

3 med eggs

75g Gruyere, diced

75g skinless chorizo, cooked and diced

Preheat oven to 180 C fan. In a pan, combine the butter, 175ml of water and half a tsp of salt. Bring to the boil, remove from the heat and stir in the flour until smooth. Return to a medium heat and beat for 1 min. Remove from the heat and leave for 1 min. Beat in the eggs, one at a time until glossy, add the cheese and chorizo. Season with black pep-per. Spoon 2cm balls of the mixture onto a greased baking tray [makes about 30]. Bake for 30 mins, or until puffed and golden. When cooked pierce to re-lease any steam. Serve warm.

Ideal to eat al fresco with a nice bottle of chilled white wine.