Ingredients:

2 sheets frozen butter puff pastry, partially thawed
1 egg, lightly beaten
1 tablespoon olive oil
20g butter
4 eschalots, finely sliced
1 garlic clove, thinly sliced
200g button mushrooms, quartered
200g cup mushrooms, sliced
1 tablespoon fresh thyme leaves
50g feta cheese, crumbled
Fresh thyme leaves and salad leaves, to serve

Serves: 4
Preparation time: 40 minutes

Method:

Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper. Layer pastry sheets on prepared tray. Press to seal. Using a sharp knife, score 1.5cm border around pastry (don't cut all the way through). Prick centre with a fork. Brush with egg. Bake for 10 minutes or until light golden and puffed.

Meanwhile, heat oil and butter in a saucepan over medium-high heat. Add eschalots and garlic. Cook, stirring, for 2 minutes or until fragrant. Add mushroom and thyme. Season with salt and pepper. Cook, stirring, for 6 to 8 minutes or until mushroom is just tender and liquid has almost evaporated. Remove from heat.

Using a slotted spoon, transfer mushroom mixture to centre of pastry. Top with feta. Bake for 15 minutes or until golden and puffed. Stand for 2 minutes. Sprinkle with thyme.

Serve with salad.

Contributor: Cam