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6

Serves / Makes

Cooking Time:

< 45 min

Cooking Style:

Oven

Ingredients


Pastry:
3 x 250 g puff pastry sheets
1 egg, beaten
Salt & freshly ground black pepper to taste

Filling:
30 ml olive oil
600 g brown mushrooms, cut into chunks
15 ml fresh thyme
1 garlic clove, finely chopped
2 spring onions, sliced
10 ml flour
60 ml milk
Zest and juice of 1 lemon
230 g LANCEWOOD® Medium Fat Roasted Onion Cream Cheese
Salt & freshly ground black pepper to taste

To assemble:
250 g LANCEWOOD® Full Cream Plain Chunky Cottage Cheese
30 g fresh basil
2 spring onions, sliced

Method


Preheat the oven to 200°C. Line four baking trays with baking paper.

Pastry:
Trim each pastry square to form three equal sized circles. Place the three puff pastry circles on their individual trays. Brush with egg and season.

Top each pastry circle with a piece of baking paper. Stack the trays on top of each other, placing the empty tray on top.

Bake for 20 – 30 minutes or until the pastry is cooked through and set. Unstack the trays and remove the baking paper from the top circles. Place the uncovered pastry back into the oven and bake until golden.

Filling:
Heat oil in a large pan. Add the mushrooms and stir fry on high heat until golden brown around the edges. Add the thyme, garlic and spring onions and sauté until the onions have softened.

Add the flour and stir to coat the mushrooms. Gradually add the milk while stirring and leave to simmer for 1 minute until thickened.

Turn off the heat and add the lemon zest and juice. Stir in the cream cheese and season to taste.

To assemble:
Sprinkle the cottage cheese onto each puff pastry sheet. Top each pastry circle with the filling, basil leaves and spring onions.

Stack the layers on top of each other, slice into wedges and serve.

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Full Cream Chunky Cottage Cheese

Full Cream Chunky Cottage Cheese

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Roasted Onion Cream Cheese

Roasted Onion Cream Cheese

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