This vegetarian variation on the classic beef wellington creates a hearty, warming meal that even meat eaters will love. The pastry is quite dense so be sure to season the mushrooms and spinach well to allow the full depth of flavour to come through.
- 4 large field mushrooms
- 4 garlic cloves, chopped
- 150g goats' cheese
- 400g spinach
- 1 tbsp thyme
- 1 tbsp rosemary
- 1 tsp nutmeg
- dusting of flour
- 4 tbsp olive oil
- 25g butter
- 500g puff pastry
- 1 egg, beaten
- salt and black pepper
Heat the oven to 220 degrees
Heat half the oil in a frying pan. Remove the stalks from the mushrooms and season well with salt and pepper, then cook for 3-4 mins on each side until golden. Remove mushrooms and place on kitchen paper to drain.
Add the rest of the oil and the butter to the pan and fry the garlic for 1 min. Add the spinach and nutmeg, season, and cook for a further 2 mins until wilted. Drain in a large sieve and press well with a tea towel to remove excess water.
Dust a kitchen surface with flour and sprinkle the rosemary and thyme over it. Roll the pastry to the thickness of a £1 coin. Cut out 4 circles 5cm wider than your mushrooms and 4 circles 10cm wider than the mushrooms. If necessary, squash up the trimmings and reroll them.
Place the smaller circles on a baking tray. Divide the spinach among them leaving a small border, then top with one slice of cheese, one mushroom, and another slice of cheese.
Brush the border with egg and place the larger circle on top. Seal the edges together with a fork.
Cook for 30 mins until golden. Leave to cool slightly before serving.