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Ingredients
  • 1 sheet of puff pastry (320g) 1 rectangular sheet (approx. 350mm x 230mm)
  • 1 tbsp olive oil
  • 1 heaped tbsp butter more if you need it
  • 4 shallots (120g) peeled and sliced thinly
  • 3 ½ cups of chestnut mushrooms (350g) wiped clean and sliced
  • ½ cup of vegetarian hard Italian cheese (50g) finely grated
  • 1 large clove of garlic minced
  • 1 tbsp freshly chopped flatleaf parsley
  • 3 or 4 sprigs of fresh thyme
  • ½ tsp sea salt (divided)
  • ¼ tsp cracked black pepper
  • 1 medium egg beaten
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