Wild Mushroom & Camembert Parcels

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Easy
tray
6 servings
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20 minutes bake time

Throw together a get together this Friday night with this delicious wild mushroom & creamy camembert puff pastry parcels recipe, guaranteed to impress!


Ingredients

  • Small check mark in a circle icon 1 x 320 g pack Jus-Rol™ Ready rolled puff pastry
  • Small check mark in a circle icon 15g (1/2 oz) dried porcini mushrooms
  • Small check mark in a circle icon 1-2 tbsp olive oil
  • Small check mark in a circle icon 200 g wild mushrooms, wiped clean with kitchen paper and sliced
  • Small check mark in a circle icon 1 shallot, finely chopped
  • Small check mark in a circle icon Few sprigs of thyme, leaves picked
  • Small check mark in a circle icon 1 clove garlic, finely chopped
  • Small check mark in a circle icon 2 tbsp cranberry sauce
  • Small check mark in a circle icon 150 g Camembert, sliced
  • Small check mark in a circle icon 1 small free-range egg, beaten Salt and freshly ground black pepper
Equipment required
  • Saucepan
  • Frying pan
  • Pastry Brush

Method

  1. Preheat the oven to Gas Mark 7, 220°C, fan 200°C.
  2. Soak the porcini mushrooms in 100ml boiling water for 10 minutes. Drain the mushrooms and finely chop.
  3. Heat the oil in a large frying pan over a high heat, add the mushrooms and cook for 4-5 minutes until golden and there is no moisture in the pan. Add the shallots, thyme and garlic, season well and fry for 3-4 minutes. Remove from the heat and allow to cool for 3-4 minutes.
  4. Unroll the ready roll Jus-Rol Puff Pastry and cut into 6 squares. Divide the mushroom mixture between the squares, placing it in the middle. Top with a little cranberry sauce and a slice of camembert.
  5. Brush two adjacent sides of the pastry with the beaten egg, take the opposite corners of the pastry to the middle and pinch together. Take the other two corners and bring to the middle, pinching all corners together and sealing the sides.
  6. Brush with egg wash and place on a lined baking tray.
  7. Bake for 15-20 minutes until golden brown and puffed up, then allow to cool for a few minutes before serving.