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Mushroom and courgette roll

Warm the heart, soul and toes

Prep:

Cook:

Serves:

    Makes: 2 rolls, each serving 6 - 8
    Preparation: 25 minutes plus 30 minutes chilling
    Cooking: 40-50 minutes

    Ingredients

    Pastry:
    ● 375 g plain flour
    ● ¼ teaspoon salt
    ● 250g cold butter, chopped
    ● 250ml whipping cream

    Filling:
    ● 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

    Method

    ● 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.

    Method
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