Mushroom and courgette roll

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.

Brenda Gordon co-owns Sydney's Bianca's Deli. Recipe adapted from Monday Morning Cooking Club: The Feast Goes On, Harper Collins. www.mondaymorningcookingclub.com