Taleggio and mushroom pastry melt Recipe

Name: Taleggio and mushroom pastry melt
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves 4
Ingredients: 25g butter; 1 tbsp olive oil; 250g mushrooms, thinly sliced; 1 garlic clove, crushed; 1 tbsp fresh thyme leaves, plus extra leaves to garnish; 375g fresh puff pastry; 50g rocket; 300g Taleggio, sliced; 1 egg, beaten; Ingredient ending

Ingredients

25g butter
1 tbsp olive oil
250g mushrooms, thinly sliced
1 garlic clove, crushed
1 tbsp fresh thyme leaves, plus extra leaves to garnish
375g fresh puff pastry
50g rocket
300g Taleggio, sliced
1 egg, beaten
Ingredient ending

PREP TIME 15m	COOK TIME 15m	TOTAL TIME 30m
YIELD Serves 4

Instructions

Heat the butter and olive oil in a frying pan over a high heat. Add the mushrooms and cook until softened. Reduce the heat, add the garlic and thyme leaves. Season with pepper and cook for 2 minutes. Cool.
Roll out the puff pastry on a floured surface to a 40cm square. Scatter the rocket over 1 half, then top with the mushrooms and Taleggio. Brush the pastry edges with egg and fold the pastry over the filling, pressing to seal. Put on a baking sheet and prick with a fork. Chill for 30 minutes. Meanwhile, preheat the oven to 220°C/fan200°C/gas 7.
Eggwash the pastry and make slashes in the top. Bake for 15 minutes, until golden. Serve hot, garnished with the extra thyme leaves.

Dinner