- 1 tbsp olive oil
- 2 shallots, chopped
- 400g pack Asda White Mushrooms, chopped
- 1 clove garlic, crushed
- 2 tbsp soy sauce
- 1 tsp ground nutmeg
- 1 tsp paprika
- 1 tsp dried rosemary
- 75g ground almonds
- 50g walnuts, chopped and lightly toasted
- 50g Parmesan, finely grated
- 1 sheet ready rolled puff pastry
- 1 egg, beaten
- Sesame and poppy seeds to garnish
Pre-heat the oven to 220C/200C Fan/Gas 7. Heat the oil in a pan and cook the shallot for 2-3 minutes. Add the mushrooms, garlic, soy sauce, spices and herbs. Cook over a low heat for 15-20 minutes, stirring occasionally until the mixture is reduced down and dry. Stir in the almonds, walnuts and Parmesan. Set aside to cool.
Unroll the pastry and cut in half lengthways. Put half the mushroom mixture down the middle of one piece and roll to make a sausage shape, ensuring the fold is on the underside. Brush the fold with a little beaten egg to seal. Repeat with the other piece. Cut into 22 individual rolls.
Brush with the remaining egg and sprinkle with sesame or poppy seeds. Bake for 20 minutes until risen and golden. Serve warm or cold.