Recipe courtesy of A Better Choice
Serves 4 | Prep 105 Mins | Cooking 45 Mins
Ingredients
500 grams portobello mushrooms, sliced
1 onion, finely chopped
2 garlic cloves
1 egg, whisked
1 tablespoon olive oil
2 sheets of puff pastry
2 teaspoon sesame seeds
Salt and ground black pepper
1 cup grated cheese
Method
Heat oil in a large frying pan. Add the onion and cook for 5 minutes, then add the mushrooms and garlic then cook over medium high heat for another 5 minutes, stirring occasionally.
Add salt and pepper and cook for another 5 minutes or until the mushrooms are cooked through and liquid has disappeared. Set aside and let filling cool.
Lay out puff pastry. Add mushroom mixture and grated cheese to the centre of the pastry sheet. Leave a 2cm edge around the outside. Place the other puff pastry sheet on top.
Trim the edges and use a fork to crimp the edges. Brush the pastry with egg wash and cut steam holes in a pretty pattern. Sprinkle with sesame seeds.
Place on a lined backing tray and cook in a 180 degree oven for 30 minutes or until golden.