1. Preheat the oven to 180ËšC.
2. In a sauté pan, over high heat, melt the butter, add the mushroom and garlic and sauté for 2 minutes to colour without shaking the pan. Season well with salt and pepper.
3. Remove from the heat and add the parsley. Set aside.
4. In a small bowl, combine the cream cheese, egg and grated cheddar. Season.
5. Unroll the pastry and cut 2 individual circles of around 7-8cm in diameter or rectangles, depending on your preference.
6. Place on the baking tray and brush with egg wash, then spread the cream cheese and cheese mixture, leaving 5mm of the pastry edges exposed.
7. Spread on the mushroom mixture.
8. Place in the oven and bake for 12-15 minutes until the pastry is lightly coloured.
9. Remove from the oven and serve immediately with some salad leaves.
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Recipe
1. Preheat the oven to 180ËšC.
2. In a sauté pan, over high heat, melt the butter, add the mushroom and garlic and sauté for 2 minutes to colour without shaking the pan. Season well with salt and pepper.
3. Remove from the heat and add the parsley. Set aside.
4. In a small bowl, combine the cream cheese, egg and grated cheddar. Season.
5. Unroll the pastry and cut 2 individual circles of around 7-8cm in diameter or rectangles, depending on your preference.
6. Place on the baking tray and brush with egg wash, then spread the cream cheese and cheese mixture, leaving 5mm of the pastry edges exposed.
7. Spread on the mushroom mixture.
8. Place in the oven and bake for 12-15 minutes until the pastry is lightly coloured.
9. Remove from the oven and serve immediately with some salad leaves.