- 2 tbsp unsalted butter
- 1 finely sliced leek, white part only
- 1 garlic clove
- 2 handfuls chantarelle mushrooms sliced (or wild mushrooms of your choice)
- salt and pepper to taste
- 1/4 cup grated parmesan cheese, plus more to sprinkle on top
- roughly chopped parsley to garnish
In a large bowl, rub the butter into the plain flour using your finger tips. Keep rubbing till the mixture resembles breadcrumbs. You want to be relatively quick with this to make sure the butter doesn’t start melting. Once mixed together, add a few tablespoons of cold water at a time to bind. Knead together till the pastry makes a ball, again moving quickly so the pastry does not get warm or tough. Place in the fridge till ready to use.
Preheat oven to 400F.
For the mushroom filling, you will need a large frying pan. Heat the pan on medium heat and add the butter till melted. Add in the leeks and garlic and saute till softened, about 10-15 minutes. Add in the chanterelle mushrooms and cook a further 5 minutes. Mix in the parmesan cheese and add salt and pepper to taste.
Remove the pastry from the fridge and roll out onto a floured surface. You want it to about 1/2 cm /1/4 in thick. Place on a baking sheet covered with baking paper or a silicone mat.
Scoop out the filling from the pan into the middle of the pastry and spread out to the edges, leaving about a 5cm/ 2in border. Sprinkle the filling with parmesan cheese to lightly cover. Then starting closest to you, fold about 3cm/ 1.5 in sections over the filling, slightly overlapping the pastry each time.
Place in the oven and bake for about 20-25 minutes or till the pastry is golden brown. Let cool and sprinkle with parsley before slicing.