Thu, 12 July 2018
Ingredients:
Shortcrust pastry
300g Plain Flour
150g Butter
2 Egg Yolks
Salt & Pepper
Cold Water (2/3 tablespoons approx)
Thyme
· 25g Butter
· 3 Leeks, finely sliced
· 150g Mushrooms, sliced
· 1 Garlic Clove, crushed
· 100g Cream Cheese
· Flat Leaf Parsley
· 100g Blue Cheese
· 50g Walnut Halves
· 3 Thyme sprigs
· Honey
· 1 Egg, beaten
Method:
Make pastry by pulsing all flour and butter together, add the egg, thyme, salt and pepper and enough water to make a dough. Rest in the fridge for at least 20mins.
Preheat oven to 180°C fan.
Melt half the butter in a large pan over medium heat and fry leeks until softened – about 10min. Season to taste and allow to cool.
Return pan to high heat with remaining butter, fry mushrooms until golden.
Mix cream cheese with parsley & Garlic.
Roll the pastry on to a large sheet of baking parchment, to make a rough circle.
Spread cream cheese into a rough 22cm circle in centre
Spoon over leeks and spinach; top with mushrooms.
Sprinkle with thyme, blue cheese, walnuts and honey
Trim the pastry so border width around filling is roughly even. Fold pastry edges over in a loose, rustic style.
Brush border with beaten egg. Carefully transfer, still on parchment, to baking tray.
Cook for about 30min until crisp and golden. Serve.
