Portobello Pithiviers
An elegant main that can easily be made vegan by using a melted dairy-free spread rather than egg to glaze (and check you are using vegan pastry, such as Jus-rol).
Hands-on time 30min, plus cooling and chilling. Cooking time about
55min. Makes 2 2 medium portobello mushrooms, each about 8.5cm across
1tsp olive oil
320g sheet ready-rolled puff pastry 1 egg, beaten
FOR THE STUFFING
1tsp olive oil
1 echalion shallot, finely chopped 1tsp freshly chopped rosemary 60g spinach
15g walnuts, finely chopped
1 Preheat oven to 200°C (180°C fan) mark 6. Put the portobello mushrooms in a small roasting tin, gill-side up. Drizzle over the 1tsp oil and season. Roast for 20min, until almost tender, then flip over and roast for 5min more (this helps with evaporating some of the liquid). Set aside to cool completely.
2 Meanwhile, make the stuffing. Heat oil in a medium frying pan over low heat and fry shallot for 5min, until softened. Add rosemary and fry for 1min. Add spinach and fry, stirring, until wilted and any moisture in the pan has evaporated.
Remove from the heat, add walnuts and leave to cool. Check seasoning.
3 To assemble, allow pastry to sit at room temperature for 5min. Line a baking tray with baking parchment. Unroll and stamp out 4 circles, each about 12.5cm – they need to be at least 4cm larger than your mushrooms. Lay 2 circles on the lined tray and top with the mushrooms, gill-side up. Spoon the stuffing on to the mushrooms, mounding it neatly.
4 Brush the pastry border with some beaten egg, then lay on the remaining 2 circles to cover; press firmly on the edges to seal (remove any air bubbles). Trim excess pastry, leaving a 1cm border. Crimp edges and brush all over with more egg. With a small, sharp knife score curved lines from the centre of the top of each pastry to the edges. Chill for 30min.
5 Preheat oven to 200°C (180°C fan) mark 6. Cut a small steam hole in the centre of each. Cook for 25-30min, or until golden and puffed. Serve.
PER PITHIVIER 481cals, 12g protein, 32g fat (17g saturates), 34g carbs (2g total sugars), 3g fibre
GET AHEAD Prepare to end of step 4 up to a day ahead. Complete recipe to serve.