150g ready-made puff pastry

25g butter

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



Serves: 2

Prep time: 15 mins

Cooking time: 35 mins

Cost per serving: £2



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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