INGREDIENTS: 2 sheets frozen butter puff pastry, partially thawed 1 egg, lightly beaten 1 tablespoon olive oil 20g butter
4 eschalots, finely sliced 1 garlic clove, thinly sliced 200g button mushrooms, quartered 200g cup mushrooms, sliced 1 tablespoon fresh thyme leaves 50g feta, crumbled Fresh thyme leaves, to serve Salad leaves, to serve INSTRUCTIONS: Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper. Layer pastry sheets on prepared tray. Press to seal. Using a sharp knife, score 1.5cm border around pastry (don't cut all the way through). Prick centre with a fork. Brush with egg. Bake for 10 minutes or until light golden and puffed. Meanwhile, heat oil and butter in a saucepan over medium-high heat. Add eschalots and garlic. Cook, stirring, for 2 minutes or until fragrant. Add mushroom and thyme. Season with salt and pepper. Cook, stirring, for 6 to 8 minutes or until mushroom is just tender and liquid has almost evaporated. Remove from heat. Using a slotted spoon, transfer mushroom mixture to centre of pastry. Top with feta. Bake for 15 minutes or until golden and puffed. Stand for 2 minutes. Sprinkle with thyme. Serve with salad. (Source: Australia's Super Food Ideas April 2011)
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