Christmas Oven Roasted Mushroom & Cranberry Rolls
- 1 tbsp oil
- 1 whole medium onion peeled and finely chopped
- 2 sticks celery finely chopped
- 1 clove garlic peeled and crushed
- 1-2 sprigs thyme
- 100 g Castle MacLellan Oven Roasted Mushroom Pate
- 1 tbsp cranberry sauce
- salt and black pepper
- 320 g ready rolled puff pastry
- 1 whole egg beaten
Heat oil in a large pan and sauté the onion and celery gently until softened and lightly browned.
Add the garlic and thyme leaves stripped from the sprigs and fry for a further 1-2 minutes.
Remove from the heat and stir in the mushroom pate and cranberry sauce, mixing together well. Season to taste then leave to cool whilst preparing the pastry.
Preheat oven to 200 C, Fan 180 C, Gas 6.
Unroll the puff pastry sheet on to a lightly floured surface, and cut the pastry along the longest length into 3 even sized rectangles.
Divide the cooled mushroom mixture into 3 and place spoonfuls of filling along the centre of each sheet.
Brush one long edge of each of the pastry sheets with beaten egg, and fold the pastry over to cover the filling. Press the edges lightly together, then use a fork to make a pattern and to seal the edges.
Cut each roll into 4 and place on a baking sheet lined with baking paper.
Brush the rolls with beaten egg to glaze then bake in preheated oven for 25-30 minutes until golden brown.