I downloaded an M & S cooking app for a bit of inspiration and made this with a few changes.
Toast some walnuts, roughly chop then set aside.
Heat some oil and butter in a pan, when the butter is foaming, add finely sliced leeks and cook gently. Chop up some large flat mushrooms and quarter some button mushrooms and add to the pan.Throw in a bashed garlic clove and a couple of sprigs of thyme. Stir occasionally until everything is softened.
Add lemon zest and leave to cool.
Mix in the walnuts and some cubes of your preferred cheese, in my case, Vignotte. Remove the garlic and the thyme sprigs. Season well.
Preheat the oven to 190ºc (fan), warming up a baking tray.
Using a pack of ready rolled puff pastry, halve it then brush egg around the edges. On one half of the rectangle, pop the mushroom mixture. Fold over the pastry and pinch together. Brush with egg and then pop three slits in the top of the pastry. Repeat with the other piece of pastry .
Cook for about 20 minutes.
These were huge so we just shared one of them, having the other cold on Wednesday with some beans.
Using WALNUTS, BUTTER, LARGE FLAT MUSHROOMS, BABY BUTTON MUSHROOMS, LEEKS, GARLIC, THYME, LEMON, VIGNOTTE, PUFF PASTRY and EGG…
This was dinner…10th & 11th June 2014.