Spring onion, mushroom and basil parcels

Serves: 4

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Total Time: 40

Prep Time: 15

Cook Time: 25

• Half tablespoon(s) olive oil
• 1 small knob of butter
• 1.5 bunch(es) spring onions, sliced
• Half  x 250g pack chestnut mushrooms, chopped
• 1-2tsp crème frâiche
• 1 bunch(es) fresh basil, roughly torn
• 350 gram(s) ready-rolled puff pastry
• 1-2 egg yolks, beaten, to glaze

Method

1. Preheat oven to gas mark 6/ 200°C (190°C in a fan oven). In a frying pan, add olive oil and butter. When butter has melted, add spring onions and cook for a few mins, till soft. Then add mushrooms and cook for about 5-8 mins, till mushrooms are cooked and beginning to release their juices a little, then take off heat.
2. Stir in crème fraîche, then season with a pinch of sea salt and some freshly ground black pepper, and stir through basil. Lay out puff pastry and cut into four squares. Spoon plenty of mixture into the middle of each square, then brush edges with a little water and pull up corner to corner to make a parcel and seal edges really well, by pinching with thumb and finger. Brush with beaten egg, sit each one on a baking sheet, then put in oven and cook for about 15-20 mins, till golden and slightly bursting.
3. Prepare ahead Make the parcels a day ahead and keep in the fridge, then glaze with egg yolk, before putting in the oven.

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