Double mushroom galettes with potato pastryby Jen Owen |
| Preperation time: 30 mins Cooking time: 30 mins Serves: 4 |
| Recipe Ingredients |
| 225g self-raising flour; 115g cold mashed potato; large pinch of salt; 75g butter; 1 tbsp sunflower oil; 2 red onions, peeled and cut into wedges; 100g shii-take mushrooms, halved; 200g baby button mushrooms, left whole; 2 cloves garlic, peeled and crushed; 6 sun-dried tomatoes in oil, drained and sliced; 25g roasted cashew nuts; 2 tbsp fresh chopped rosemary; 1 tbsp Marmite; 4 tbsp mascarpone; freshly ground black pepper. |
| Recipe Method |
| Mix the flour, potato and salt in a bowl, then
rub in the butter until the mixture comes together as a
dough. Divide the potato dough into 4 and press out to make 4 x 13cm rounds. Place on a greased backing sheet and chill whilst making the topping. Heat the oil in a large pan and cook the onions until softened. Add the mushrooms, garlic, tomatoes, cashews, rosemary and marmite, cook for 3 minutes until the mushrooms are almost cooked. Cool for 5 minutes. Pile the mushroom mixture onto the pastry rounds and top each one with some mascarpone. Season and chill until ready to serve. Heat the oven to 190c/gas 5. Bake the pastries for 20 minutes until the bases are pale golden. |
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