Mushroom and Chestnut Wellington Slices with Thyme Gravy

Ingredients

• 320 g ready-rolled puff pastry
• 400 g chestnut mushrooms
• 180 g cooked chestnuts
• 100 g spinach
• 400 ml vegetable stock
• 6 fresh thyme
• 1 egg
• 1 tbsp plain flour

Method

1. 1

   Preheat the oven to 200°C/180°C fan. Finely chop the mushrooms and chestnuts. Fry the mushrooms in a dry pan over high heat until all moisture has evaporated, about 8 minutes.

2. 2

   Add the spinach to the pan and stir until wilted. Mix in the chestnuts, strip in half the thyme leaves, and season generously. Leave to cool slightly.

3. 3

   Unroll the puff pastry, spoon the mushroom filling down the centre, fold the sides over and seal with beaten egg. Place seam-side down on a baking tray and brush all over with egg.

4. 4

   Score the top lightly and bake for 25-30 minutes until deep golden. Rest for 5 minutes before slicing.

5. 5

   Meanwhile, whisk the flour with a little stock in a pan, add remaining stock and thyme, and simmer for 5 minutes into a gravy. Serve slices with the thyme gravy.