Chef Barry Saunders,
Inn at the Forks
This buttery parcel packs earthy flavour. Pair it with a salad for a light meal.
Ingredients
1 sheet puff pastry
1 bunch fresh basil leaves
8 portobello mushrooms
1/4 cup olive oil
pinch salt and pepper
6 roasted red peppers
5 oz goat cheese, sliced
1 cup egg wash (1 egg + 3/4 cup milk)
Method
- Preheat oven to 375˚F.
- Using a spoon, scrape gills from interior of mushrooms.
- Generously drizzle olive oil over mushrooms and season with salt and pepper.
- Place mushrooms on baking sheet and bake until tender (8–10 mins).
- Set aside to cool.
- Cut puff pastry sheet into four equal squares.
- Place a mushroom in centre of pastry, layer with roasted pepper, basil leaves and goat cheese. Finish with a second portobello mushroom.
- Fold corners of pastry around filling, bringing them together at top. Be sure to enclose entirely.
- Place on a parchment-lined baking sheet with folded side down.
- Brush top of Wellington with egg wash.
- Bake in oven for 12-15 mins, until pastry is golden.
Yield 4 servings