This classic French dish is basically a big mushroom pie, and it looks impressive and tastes even better!
- 2 portobello mushrooms
- 1 tbsp olive oil, plus extra to drizzle
- 1 small onion, finely chopped
- 2 garlic cloves, finely chopped
- 200g chestnut mushrooms, finely chopped
- 3–4 fresh thyme sprigs, leaves only
- 50g walnuts, finely chopped
- 4 tbsp double cream
- ½ tsp Dijon mustard
- Plain flour, for dusting
- 1 x 320g sheet ready-rolled
- All-butter puff pastry
- 1 small egg, beaten
- Sea salt and freshly ground black pepper
Preheat the air fryer to 200C.
Place the portobello mushrooms into the air fryer, cup-side up, drizzle with a little oil and season well with salt and pepper. Roast for eight minutes, then remove and set aside to cool.
Meanwhile, heat the one tablespoon of olive oil in a frying pan and fry the onion and garlic over a medium heat for three to four minutes until soft. Then add the chopped chestnut mushrooms and thyme leaves and fry for another 10 minutes until all the moisture has evaporated.
Season well with salt and pepper, then add the walnuts, double cream and mustard. Let this bubble away for a couple of minutes until thick. Spread it out onto a cold plate to cool quickly.
Unroll the pastry onto a lightly floured work surface. Roll it a little larger so you can cut out 2 x 20cm circles.
Spread half the cooled mushroom mixture over one circle, leaving a 2cm border. Top with the cooked portobello mushrooms, cup-side down, and top with the remaining mushroom mixture. Place the second circle over the top, pressing down the edges to seal the filling inside. Crimp the edges with a fork and, if you like, lightly score a pattern into the top using the tip of a knife.
Brush the top with the beaten egg and transfer to a round baking tin, lined with a parchment liner.
Bake at 200C for 22 minutes until the top is golden and puffed up.
Carefully remove from the air fryer and serve immediately.