About this recipe:I made this as I had bits in the fridge that needed using up. It great as a lunch dish. You can use any bits for the topping, that are left over in the fridge, but this is what I had in. Hope you like it!
Preheat the oven to 180 C / Gas 4. Roll out the pastry till its about 1 cm thick into an oblong shape and score an oblong shape inside and so to leave an edge that will puff up. Place on a baking sheet.
Chop the mushrooms lengthways and cook in the butter and oil in a frying pan. When nearly cooked add salt, pepper and mixed herbs.
When the mushrooms are tender, drain them as much as possible so that they won't leak their juices when on the pastry.
Mix the cream cheese with double cream until it is loose enough to spread on top.
Line the asparagus around the edge, to help keep the cream cheese mix inside the scored edges. Spread the cream cheese mixture onto the pastry.
Arrange the onion, cooled mushrooms and bacon onto the cream cheese. Sprinkle over grated cheese.
Bake in the preheated oven for 35 minutes, so that the base cooks through and the edges are puffed and brown.
You can cook the bacon before adding on top. I was being slightly lazy by adding it raw.