Brie and mushroom strudel
Preparation: 30 minutes Cooking: 45 minutes Serves: 4 Ingredients 2 tbsp olive oil 2 brown onions, thinly sliced 2 cloves garlic, crushed 2 tsp honey 500g button mushrooms, sliced 150g brie cheese, chopped 2 tbsp chopped flat-leaf parsley Salt and freshly ground black pepper 2 sheets frozen ready rolled puff pastry 1 egg, lightly beaten
Preheat oven to 200°C. Heat oil in frying pan over medium heat. Add onions and garlic and cook, stirring often for 10 minutes or until soft and light golden. Stir in the honey and cook for 2 minutes. Add mushrooms, increase the heat to high and cook for 8 minutes or until all the liquid evaporates. Remove from heat and set aside to cool. Stir the cheese, parsley, salt and pepper into the mushroom mixture. Cut one sheet of pastry in half, place on to a greased baking tray, allowing room for spreading. Spoon the mushroom mixture evenly over the two pastry halves, leaving a 1cm border around the edges. Cut the second pastry sheet in half and place on top, pressing the edges together. Cut a cross in the centre, brush with egg and season with salt and pepper. Bake for 20-25 minutes or until puffed and golden.