About this recipe:These pretty, sesame-sprinkled puff-pastry parcels are simplicity itself. Serve hot with steamed vegetables such as green beans, or cold with a leafy salad or chunky coleslaw. A special treat for a packed lunch. Delicious!
375g pack ready-rolled puff pastry
150g chopped walnuts
15g unsalted butter
2 tbsp double cream
150g baby button mushrooms, chopped
150g chestnut mushrooms, sliced
1 garlic clove, crushed
1/2 tsp dried mixed herbs
1 egg yolk, lightly beaten with 1 tsp water
1 tbsp sesame seeds
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Method Prep:15min › Cook:15min › Ready in:30min
Prepare the pastry and walnuts: Preheat the oven to 220°C (200°C fan oven), gas 7. Remove the pack of pastry from the fridge and, if time allows, leave it, still wrapped, at room temperature for up to 20 minutes. Put the walnuts on to a large freezerproof plate and put in the freezer to chill.
Make the mushroom filling: Melt the butter in a nonstick frying pan. Add 1 tbsp cream, the mushrooms, garlic and herbs. Cook over a fairly high heat for 6-7 minutes or until the mushrooms are tender and all the juices have evaporated. Tip the mushrooms on to the chilled plate. Drizzle with the remaining cream and season. Stir to mix with the walnuts, then spread out in a single layer to cool the mixture quickly.
Make the turnovers: Carefully unroll the pastry, then cut into six squares. Lightly brush the edges with a little beaten egg yolk. Spoon the filling on to one side of a diagonal centre line, then fold over to make a triangular turnover. Press the edges together firmly to seal, then mark a pattern on them with a fork. Brush all over with beaten egg, sprinkle the surface with sesame seeds and make a slit in the top to allow steam to escape.
Bake the turnovers: Transfer the turnovers to a nonstick baking sheet (or a baking sheet lined with baking parchment) and bake for 15 minutes or until risen and lightly browned.
Sun-dried tomato and pine nut turnovers: Complete step 1 using 25g pine nuts instead of walnuts. Put 50g long-grain rice in a pan with 1 small diced courgette, 6 chopped soft sun-dried tomatoes, a pinch of dried oregano and 150ml well-flavoured vegetable stock, made with a stock cube. Cover and cook for 10-12 minutes or until the rice is tender and all the stock has been absorbed. Cool and mix with the pine nuts as step 2. Continue as the basic recipe.