1 tbsp fresh thyme leaves, plus extra leaves to garnish
375g fresh puff pastry
300g Taleggio, sliced
1 egg, beaten
YIELD Serves 4
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.