Puff pastry parcel with ham and mushrooms

Ingredients

For 1 serving

• Puff pastry50 g
• Button mushrooms200 g
• Cooked ham50 g
• Light mozzarella40 g
• Parsley5 g
• Garlic1 clove
• Extra virgin olive oil1 teaspoon
• Saltto taste

Contains: gluten, lactose,

In season: September – November

Method

1. Preheat the oven to 200 °C (conventional). Clean the button mushrooms with a damp cloth, trim the earthy stem ends and slice them; chop the parsley.
2. Heat the oil in a frying pan over medium-high heat with the crushed garlic clove, add the mushrooms and sauté for 8 minutes, until the liquid they release has evaporated and they are golden. Remove the garlic, season with salt and stir in the parsley off the heat; let them cool slightly.
3. Dice the light mozzarella and let it drain on kitchen paper, so it doesn't make the pastry soggy.
4. Roll the puff pastry into a thin square on baking paper. Place the ham, the well-drained mushrooms and the mozzarella in the centre.
5. Bring the corners of the square into the centre and seal the edges firmly with your fingers; cut two small slits on top to let the steam out.
6. Bake at 200 °C for 18 minutes, until the pastry is puffed and deep golden.