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Introduction

Serve alongside roast Christmas beef or venison as a side dish, with a rich red wine sauce.

Method

  1. Start by making the dough - rub the butter into the dry ingredients to create a breadcrumb like texture.
  2. Add the egg and bring together, adding a splash of ice cold water if required.
  3. Form into a ball, flatten, then wrap in greaseproof paper and chill.
  4. For the filling, sauté shallots and garlic in butter until translucent (3 to 4 minutes), then add the mushrooms and cook until nut brown and dry. Add the lemon zest, lemon juice and rosemary, then season to taste and transfer to a colander to cool.
  5. Mix together the crème fraiche and goats cheese to a smooth spreadable mix.
  6. Roll the pastry out into a 5mm thick, 30cm disc, place onto a cast iron skillet or baking tray, then spread the crème fraiche mix over the pastry leaving a 5cm gap around the edges.
  7. Top the crème fraiche mix with the mushrooms then scatter over the Gruyere cheese.
  8. Fold over the edges to create a crust then brush with egg wash.
  9. Bake in a preheated oven 180°c fan assisted or 200°c without a fan (gas 6) for 40 minutes or until the pastry is golden and fully baked.

to serve:

Note: The goat's cheese can be replaced with cream cheese.