Ingredients (feeds 4)
For the Parcels:
4 pieces rolled out puff pastry 150mm squares
egg – beaten
2 shallots
clove crushed garlic
200g brown caps
250g assorted mushrooms
150g shelled, roasted hazelnuts
50ml port
30g piece cold butter
200g full fat cream cheese
handful sesame seeds
Salt and pepper to taste
For the Sauce:
2 shallots
clove garlic
15g fresh thyme
350ml red wine
75g red currant jelly
150ml veg stock
30g butter
Salt and pepper to taste
a little watercress to garnish
method
For the Parcels:
1. Fry the shallot and garlic until soft, add the brown caps first and cook until soft, add the rest of the mushrooms and the nuts, then the port and reduce a little.
2. Finally add the butter, remove from the heat and drain for as long as possible.
3. Place a piece of cheese on each piece of pastry, then some mushy mix. Roll up into a ball, brush with egg wash, top with sesame seeds and chill 20 mins minimum.
4. Cook at 200c for 20 minutes until the pastry is golden.
For the Sauce:
5. Gently fry the shallot, garlic and thyme until soft. Add the wine and reduce by a 1/3.
6. Add the stock, bring to boil and reduce by half
7. Add the red current jelly, reduce a little more then whisk in the butter
8. Serve the parcel on the watercress with sauce drizzled around the edge.
