Cheddar-Glazed Mushroom and Spinach Pithivier

Ingredients

• ready-rolled puff pastry2 sheets
• mixed mushrooms500 g, finely chopped
• spinach150 g
• shallot1 large, minced
• garlic cloves2, minced
• dry cider100 ml
• double cream80 ml
• fresh tarragon1 tbsp, chopped
• cheddar120 g, grated
• egg yolk1
• butter2 tbsp

Method

1. 1Melt the butter in a wide pan and cook the shallot until translucent, then add the mushrooms and cook over fairly high heat until their moisture evaporates and they turn deeply browned.
2. 2Stir in the garlic and cider, reduce until nearly dry, then add the spinach and cook just until wilted; cool the mixture slightly.
3. 3Mix in the cream, tarragon, and half the cheddar, then season well and let the filling cool completely.
4. 4Cut each pastry sheet into a large circle; place one circle on a lined tray and mound the filling in the center, leaving a border clear.
5. 5Brush the border with egg yolk, cover with the second pastry circle, and crimp the edges firmly; score a spiral pattern on top and chill for 15 minutes.
6. 6Brush with more egg yolk, sprinkle over the remaining cheddar, and bake at 200°C for 30-35 minutes until puffed and richly brown.
7. 7Rest for 10 minutes before slicing so the filling stays creamy.

Tips

• Cooling the filling prevents the pastry from turning soggy.
• Chopping the mushrooms finely gives a dense, sliceable interior with a meatier texture.

Nutrition