Mushrooms En Croute

Mushrooms En Croute


For the filling

  • 4 large white flat mushrooms
  • 375g ready rolled puff pastry
  • 4 tbsp fresh pesto sauce
  • 8 sun dried tomatoes in oil, drained
  • 150g mozzarella cheese, sliced
  • Milk, to glaze

To serve

  • Sweet tomato or pepper relish
  • Hot veggies 


  1. Preheat the oven to 220c.
  2. Unroll the pastry on a lightly floured surface, then use a rolling pin, lightly roll the pastry so that is measures 38x32cm (approx 15x12in) and cut into 4 pieces. Place a mushroom in the centre of each pastry rectangle.
  3. Top the mushrooms with the pesto, tomatoes and mozzarella cheese. Season. Brush the edges with milk. Now bring the corners of the pastry up and over the topping and press to seal together.
  4. Place the pastry parcels on a large baking tray and brush all over with milk. Bake for 20-25 mins or until the pastry is golden. Serve hot with vegetables and a sweet tomato or pepper relish on the side.


  • Make these ready to bake, unglazed and wrapped in clear film they will keep for about 48 hours, ready to be baked off at the last minute. 

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