Mushroom& Leek Plait

This is a real show stopper and it is incredibly easy to make.  It's perfect comfort food for chillier evenings served with steamed veg and mashed potato & celeriac but it also works incredibly well in warmer weather served with a salad. 

1 box of Gluten Free Jus Roll puff pastry (or make your own) – this is suitable for vegans and vegetarians 

2 punnets of mushrooms, I used chestnut mushrooms

Bunch of chives and thyme

4 Leeks

4 cloves of garlic

2 tbsp EV Olive oil

¼ cup balsamic vinegar

Method

Set the oven to 200c

Separate the thyme leaves from the stalks and then finely chop with chives – set aside

Prepare the leeks, remove the outer layers, wash and slice thinly, pop in a bowl and set aside

Finely chop the garlic. Then halve the mushrooms and set aside

In a heavy based pan heat 2 tbsp of olive oil and fry the leeks for 3 minutes, add the garlic and cook for a further 2 minutes

Now add the mushrooms, stir well and fry on a medium heat for about 8 minutes

Then add the herbs (keep about a 1tbsp for serving) 1tsp sea salt and freshly ground black pepper, stir and continue to cook for a further 10 minutes

When the mushrooms are really well cooked add the ¼ cup of balsamic vinegar.  Taste and add more seasoning if needed

Get a baking sheet and roll out the puff pastry sheet, keeping it on the paper, score each side of the pastry sheet with a sharp knife, cutting every 1.5inches and leaving 3 inches in the middle

Spoon the mixture in to the centre of the pastry, making sure you use all the mushrooms.

Using a pastry brush and some dairy free milk brush each section then fold each piece over the top of each other to make a plait effect.  It doesn’t have to be beautiful!

Brush the plait with the dairy free milk and put in the oven for 20-25minutes until golden. 

When ready take out of oven, and move onto a chopping board, sprinkle with remaining herbs and serve with a green salad.