Nut & Mushroom Loaf

14 Ingredients

Number of servings

2 sheet frozen puff pastry, partially thawed
salted butter
1 leek, chopped
400grams mushrooms, sliced
150grams smooth feta, cubed
1/2 cup semi dried tomatoes, chopped
spinach , buttered (to serve, see tip)
2tablespoons olive oil
3 eggs, lightly beaten
tomato relish (to serve)
1tablespoons thyme leaves
2 garlic cloves, crushed
2 stalk celery, chopped
1 1/2 cup mixed nuts (we used walnuts, cashews & pistachios)

Method

Step 1 of 4

Preheat oven to 210°C. Line a large baking tray with baking paper. Process nuts in a food processor until finely chopped. Transfer to a bowl.

Step 2 of 4

Heat oil in a frying pan over medium heat. Add leek, celery and garlic and cook stirring for 5 minutes. Add mushrooms, tomato and thyme and cook for 10 minutes or until liquid has evaporated. Transfer to bowl with nuts and cool.

Step 3 of 4

Reserve 2 tbs of the egg and stir remainder into mushroom mixture with feta.

Step 4 of 4

Place 1 sheet of pastry on a clean surface. Place half of the mixture along one side, leaving 4cm at each end. Brush pastry with a little of the egg and roll up, tucking ends under. Transfer to tray and brush top with egg. Repeat to form a second loaf. Bake for 30-35 minutes until pastry is golden. Serve with buttered spinach and relish.