Ingredients:
Mushroom & sundried tomato filling:
45 ml butter
250 g Portabellini mushrooms, chopped
230 g LANCEWOOD® Medium Fat Spring Onion & Chives Cream Cheese
250 ml LANCEWOOD® Medium Fat Mozzarella, grated
125 g sundried tomatoes, chopped
80 ml spring onion(s), chopped
1 clove garlic, crushed
salt & freshly ground black pepper to taste
400 g roll puff pastry
defrosted
egg wash – 1 egg beaten together with 15 ml water
Bacon & mushroom filling:
45 ml butter
250 g Portabellini mushrooms, chopped
200 g rindless streaky bacon or back bacon, chopped
230 g LANCEWOOD® Medium Fat Smokey Onion & Mustard Cream Cheese
250 g LANCEWOOD® Medium Fat Mozzarella, grated
125 g sundried tomatoes, chopped
1 clove garlic, crushed
salt & freshly ground black pepper to taste
egg wash – 1 egg beaten together with 15 ml water
400 g roll puff pastry
defrosted
Pesto dip to serve:
250 ml LANCEWOOD® Double Cream Plain Yoghurt or Sour Cream
30 ml sundried tomatoes or basil pesto
salt & freshly ground black pepper to taste
To finish:
sprig rosemary
fresh cherries
