Makes: 2 rolls, each serving 6 - 8
Preparation: 25 minutes plus 30 minutes chilling
Cooking: 40-50 minutes
● 375 g plain flour
● ¼ teaspoon salt
● 250g cold butter, chopped
● 250ml whipping cream
● ½ onion, finely chopped
● 60g butter
● 500g button mushrooms, sliced
● 350g courgette, grated
● 1 tbsp flour
● 125ml milk
● Sea salt and freshly ground black pepper
● 1 egg, beaten to glaze
● 2 tbsp sesame seeds
● For the pastry, place the flour, salt and butter in a food processor and process until you have coarse crumbs. Pour in the cream and process for a couple of minutes until a ball of dough forms. Wrap in cling film and refrigerate for 30 minutes before rolling out.
● Preheat the oven to 200°C. Line a baking tray.
● To make the filling, heat a frying pan over medium heat and fry the onion in the butter until soft and golden.
● Add the mushrooms and cook until soft and golden brown and most of the liquid has evaporated.
● Add the courgette and cook for a minute or two. Stir in the flour and cook for 30 seconds. Stir in the milk and cook for a few minutes until the mixture thickens. Season generously to taste with salt and pepper. Allow to cool.
● Cut the pastry in half and, on a floured surface, roll one piece into a rectangle. Spoon half the filling down the centre. Wrap the pastry over and first pinch together the ends with your fingers and then seal along the length of the roll.
● Place the roll seam side down on the prepared tray. Repeat. To avoid splitting, cut three slits diagonally along the tops.
● Brush each roll with the egg and sprinkle with the sesame seeds. Bake for 30-40 minutes until golden on top and cooked through underneath.
● Serve warm or at room temperature.