Half a pack of ready rolled puff pastry - use the good stuff made with butter if you can. Put the rest in the freezer for another day.
If you are feeling virtuous, you can make your own.
250g chestnut mushrooms
100g mixed nuts
Several sprigs of fresh tarragon or thyme
Freshly ground white pepper
2 eggs
Pre-heat the oven to 200ºC with the griddle plate or baking sheet inside!
Roll out the pastry into a long strip approx 10cm wide and overall about 20% bigger than it came out of the pack
Chop the mushrooms finely - a food processor is ideal for this, but make sure you don't turn them to mush.
Then do the same with the nuts, don't make nut butter!
Mix the mushrooms and nuts together in a large mixing bowl and add the herbs, pepper and one of the eggs.
Combine thoroughly. Place in a long sausage shape along the centre of the pastry strip. Beat the second egg lightly and use to moisten one long edge of the pastry. Carefully roll the other edge over the mushroom sausage and stick it gently to the eggy edge. Cut it in half - yes, across the short bit, not the long bit, just in case anyone was wondering. I have a half soaked teenager to thank for the adding this piece of advice, and it wasn't one of my own!
Take the griddle plate or baking sheet out of the oven (please put it on a trivet or heat proof surface) and taking due care to personal safety, transfer the sausage to the heated surface, with the sealed edge underneath and then brush the pastry lavishly with the rest of the beaten egg. If you feel so inclined, sprinkle the top with seeds of some description - black or white sesame, poppy for example -and return the baking tray to the oven. Cook for 20 minutes until the top is golden and the pastry is flaky.
Slice into small portions and serve warm.
Netherton Foundry Shropshire 2019 ©
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