Name Flaky mushroom roll


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Flaky mushroom roll


  • 25 g (1 oz) butter or margarine
  • 1 onion, chopped
  • 250 g (8 oz) chestnut mushrooms, chopped
  • 2 tablespoons chopped fresh parsley
  • 75 g (3 oz) brown rice, cooked
  • 250 g (8 oz) packet frozen puff pastry, thawed
  • egg yolk, to glaze
  • salt and freshly ground black pepper

1. Heat the butter or margarine in a large saucepan and fry the onion and mushrooms quickly over a high heat for 4-5 minutes. Remove from the heat, stir in the parsley, rice and seasoning and leave to cool.

2. Roll pastry into a 33 x 28 cm (13 x 11 inch) rectangle. Cut into two strips: 15 x 28 cm (6 x 11 inches) and 18 x 28 cm (7 x 11 inches). Place the smaller rectangle on a baking sheet, spoon the mushroom mixture on top, brush the edges with cold water. Fold second piece of pastry in half lengthways and, using a sharp knife, cut diagonal slits about 2.5 cm (7 inch) apart in the fold to within 2.5 cm (1 inch) of the edge. Unfold and place carefully on top of the filling, press the edges together; trim and knock up. Brush with egg yolk and bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 20-25 minutes until golden. Serve with soured cream and a fresh herb sauce.

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