Ingredients
- 40g butter
- 40g plian flour
- 2 tsp Dijon mustard
- Half pint milk
- Half pint veg stock
- 2 tbsp white wine
- 3 shallots, chopped
- 1 large leek, sliced
- 350g mixed wild mushrooms
- 100g grated mature cheddar
- 1 sprig rosemary
- 1 sprig thyme
- Handful fresh chives
- Salt and pepper
- Puff Pastry block, room temperature
Preparation
- Preheat BBQ for 1–2 minutes with the paella pan in place.
- Add a drizzle of oil and a little butter, then sauté the onions for 2–3 minutes.
- Add the leeks and cook for another 5 minutes on low heat.
- Add mushrooms and fresh herbs, cover, and cook for 5–6 minutes.
- Remove the lid, increase heat to medium, season with salt and pepper, and cook until golden and the liquid has evaporated.
- Transfer the mushroom mixture to a bowl and set aside.
- Add butter to the pan, melt, then stir in the flour and cook for 1 minute on low heat.
- Gradually whisk in the combined milk and vegetable stock, a little at a time, stirring constantly until thickened.
- Add mustard and white wine, simmer gently for 10 minutes, then add grated cheese.
- Return the mushroom mixture to the pan and stir to combine. Set aside to cool slightly.
- Dust the work surface with flour and roll out the puff pastry to fit the pan.
- Lay the pastry over the filling to cover, brush with beaten egg.
- Lay the pastry over the filling to cover, brush with beaten egg.
Serves 6
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