Chestnut mushroom rolls

YOU WILL NEED

3 tbsp olive oil 1 onion, peeled and finely diced 2 stalks celery, finely diced 500g chestnut mushrooms, chopped 2 garlic cloves, finely chopped 85g watercress 1 tbsp English mustard 100ml white wine

Salt Black pepper 80g breadcrumbs Flour, for dusting 2 puff pastry sheets 1 egg 50ml milk Sesame seeds Tomato chutney

DIRECTIONS

■ Preheat the oven to 190°C/Fan 170°C/Gas Mark 5. Line a large baking tray with greaseproof paper. Heat the olive oil in a large frying pan over a mediumhigh heat, then add the onion and celery. Cook for 10-15 minutes or until golden, stirring frequently.

■ Add the mushrooms and garlic, then cook for another 3 minutes until the mushrooms have softened. Add the watercress, mustard, and wine, and season. Reduce the heat then cook for another 5-10 minutes. Season to taste.

■ Add the cooled mushroom mixture and breadcrumbs to a bowl. Stir well to combine.

■ Lightly flour a clean work surface, then cut the puff pastry sheets in half lengthways so you have four portions. Spoon a quarter of the mushroom and watercress mixture along the middle of each portion, using a spoon to mould it into a sausage shape.

■ Whisk together the egg and milk, then brush it along the edges of each portion of pastry. Fold the pastry over the filling, then press it down firmly on the other side to seal. Use a fork to crimp the edges, then trim for a neat finish.

■ Cut each portion into four and place on the lined baking tray. Brush with the remainder of the egg and milk mixture then scatter with sesame seeds.

■ Cook in the preheated oven for 20-25 minutes, or until the pastry is golden. Serve with tomato chutney, if wanted.

Recipe and image courtesy of The Watercress Company, watercress.co.uk