150g ready-made puff pastry
2tbsp olive oil
50g mixed wild mushrooms, sliced
1 leek, washed and sliced
75g artichoke hearts, drained and sliced
2tbsp crème fraiche
1 medium egg, lightly beaten, and 1 yolk
1tsp sage, finely chopped
Prep time: 15 mins
Cooking time: 35 mins
Cost per serving: £2
HOW TO MAKE IT:
1. Grease and line a large baking sheet. Roll out the pastry until 0.5cm thick. Cut out 2 x 10cm squares and transfer to the baking sheet. Score a 2.5cm boarder around the edges and prick with a fork. Put in the fridge.
2. Melt half the butter and half the oil in a saucepan over a high heat. Add he mushrooms and fry briskly until golden. Tip out into a large bowl.
3. Reduce heat. Melt the rest of the butter and add leek. Cover and leave to sweat for 10-15 mins. Add the mushrooms, with the artichokes. Season.
4. Beat the crème fraiche, 1 egg, nutmeg and sage, and pour over the leek mixture. Turn lightly to mix then spread over the pastry, leaving the boarder clear. Brush the boarder with egg yolk. Bake for 35 mins. Garnish with rocket.
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