Christmas Oven Roasted Mushroom & Cranberry Rolls
Ingredients
- 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
Instructions
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Heat oil in a large pan and sauté the onion and celery gently until softened and lightly browned.
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Add the garlic and thyme leaves stripped from the sprigs and fry for a further 1-2 minutes.
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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.
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Preheat oven to 200 C, Fan 180 C, Gas 6.
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Unroll the puff pastry sheet on to a lightly floured surface, and cut the pastry along the longest length into 3 even sized rectangles.
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Divide the cooled mushroom mixture into 3 and place spoonfuls of filling along the centre of each sheet.
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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.
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Cut each roll into 4 and place on a baking sheet lined with baking paper.
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Brush the rolls with beaten egg to glaze then bake in preheated oven for 25-30 minutes until golden brown.