Mushroom Wellington

Serves 4-6

50g butter

2 tbsp olive oil

2 leeks, finely sliced

1 tbsp fresh thyme

2 garlic cloves, crushed

600g mushrooms, brown or

portobello

500g block puff pastry

1 egg yolk

2 tbsp milk

200g soft goat’s cheese, crumbled 300g spinach leaves, wilted and

chopped

TARRAGON PEAS

30g butter

400g frozen peas, thawed 2 tbsp chopped fresh tarragon 1 tbsp lemon juice

Heat butter and oil in a large frying pan over medium heat. Add leeks, thyme and garlic and cook until leeks are caramelised.

Slice mushrooms and add to pan. Season to taste with sea salt and cracked black pepper. Cook for 5 minutes until softened, then remove from heat and transfer to a large bowl. Cool completely before using.

Preheat the oven to 200˚C (180˚C fan forced). Dust a work surface with flour and roll pastry out into a 35cm x 28cm rectangle. Whisk together the egg yolk and milk to make an egg wash.

Spread the goat’s cheese over half of the pastry, leaving a 4cm gap at each end and a 2cm gap at the front.

Squeeze the spinach to remove excess moisture then place a layer of spinach on top of the goat’s cheese.

Spread the mushroom filling over the spinach. Brush the border of the pastry with the egg wash.

Carefully roll the filling in the pastry, finishing with the seam on the underside. Press the ends together to seal and transfer to a baking tray lined with baking paper.

Score lightly into a lattice shape. Brush with remaining egg wash and bake for 30 minutes, until golden brown and crisp. Leave to rest for 5 minutes before carefully transferring onto a serving platter.

For the tarragon peas, melt the butter in a frying pan over medium heat. Add peas and tarragon and cook, covered, for 3-4 minutes, or until soft. Add lemon juice and season with sea salt and cracked black pepper. Mash until mushy.

Serve the Wellington with mashed tarragon peas.

SMART TIP

Prepare the filling up to one day in advance, and refrigerate to save time on the day. Note: Left over Wellington can be stored in the fridge for a day and reheated in the oven to serve.