Mushrooms en croute

These little mushroom pies look so impressive but are really easy and quick to make. They would make a wonderful main course for meat eaters and vegetarians alike, or if cut in half and served with salad they would make an unusual starter.

Prep: 10 mins
Cook: 20-25mins

Serves: 4
Energy(kcal): 544
Protein: 18.2
Fat (g): 36.7
Of which saturates (g): 15.6
Carbohydrate (g): 37.7
Of which sugars (g): 3.2
Fibre (g): 2.5
Salt (g): 2.00
Contains a over a third of your RDA of calcium and folic acid

What you need:

• 1 (375g) pack ready rolled puff pastry
• 4 large white flat mushrooms
• 60ml/4 tbsp fresh pesto sauce
• 8 sun dried tomatoes in oil, drained
• 150g/5oz mozzarella cheese, sliced
• milk to glaze

What you do:

1. Preheat the oven to 220C/Fan 200C/Gas Mark7. Unroll the pastry on a lightly floured surface, then use a rolling pin, lightly roll the pastry so that is measures 38x 32cm (approx 15x12in) and cut into four pieces. Place a mushroom in the centre of each pastry rectangle.
2. Top the mushrooms with the pesto sauce, tomatoes and mozzarella cheese. Season. Brush the edges with milk. Now bring the corners of the pastry up and over the topping and press to seal together.
3. Place the pastry parcels on a large baking tray and brush all over with milk. Bake for 20-25mins or until the pastry is golden. Serve hot with vegetables and a sweet tomato or pepper relish on the side.
4. Make these ready to bake, unglazed and wrapped in clear film they will keep for about 48 hours, ready to be baked off at the last minute.

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