Ingredients

Method

Preheat the oven to 200ºC / 180ºC Fan or 400ºF / 350ºF Fan

Place the oil, garlic thyme and butter in a heavy based frying pan together with the mushrooms on a medium heat. Keep the mixture moving a little as you don't want the garlic to burn.

Saute the mushrooms until all the liquid has evaporated. Season the mixture and set aside.

Roll out the puff pastry to 40cm x 30cm and about half an inch thick. Cut the pastry into 4 even pieces.

Now cut the camenbert into small cubes and mix into the mushroom mixture and add the chestnuts, mustard and lemon juice and the zest to your taste. Mix thoroughly.

Divide the mixture into 4 piles and place on one half of each square.

Brush the edges of the pastry with the egg wash and fold the other half of the pastry over the mixture and press down on the edges so that they stick together.

You can decorate the edges with a fork and brush the top with the remaining egg wash and place in the oven for 20-25 minutes or until golden brown.