Mushroom Turnover

Serves 10

METHOD:

• Preheat the oven to 200°C/ Gas Mark 6.
• To make the pastry beat the Boursin and softened butter together until smooth and creamy. Add the flour and seasoning and mix to form a smooth ball. This can be done in a processor.
• Cover with cling film and chill for at least 30 minutes.
• Fry the mushrooms and shallots in the butter and oil until soft but not coloured, stir in the thyme and leave to cool.
• Add the 100g of Boursin (for the filling) to the mushrooms, shallots and thyme. Mix together and chill for 30 minutes.
• Roll out the pastry onto a well floured surface and cut out 10 pastry discs, each 12cm in diameter.
• Spoon a dessert spoon of the filling onto each pastry disc. Wet the pastry edges with egg wash and fold the disc in half to create a semi-circle, ensuring the edges are well sealed.
• Brush the top of the pastry cases with egg wash and transfer to a well greased and lined baking tray. Chill for 30 minutes.
• Bake for 15-20 minutes until golden brown and serve hot.

Why not try?
For a wholesome main dish follow the above recipe but make single large turnover’s instead of small ones.

INGREDIENTS:

Pastry

• 450g Garlic & Herb Boursin
• 225g butter, softened
• 300g plain flour
• Pinch of salt

Filling

• 300g brown cap mushrooms, finely chopped
• 150g shallots or onions, finely chopped
• 100g Garlic & Herb Boursin
• 50g butter
• 15ml olive oil
• 2.5ml dried thyme

Egg wash to glaze