Mushroom Stilton Wellington

Ingredients

250g Chestnut mushrooms, coarsely chopped

180g Baby spinach leaves

75g blue stilton, coarsely chopped

1 or 2 garlic cloves, crushed or finely chopped

25ml Brandy

Sheet of puff pastry 15 – 20 cms per side in a square shape

Medium egg

50ml milk

Method

Take the puff pastry out of the fridge and allow it to warm up for at least 30 minutes

Preheat the oven to 220C / Fan 200C / Gas 7

Heat a frying pan on the hob and melt a knob of butter / squirt with frylight

Add the mushrooms and garlic to the pan, stir with a wooden spoon for 2 minutes

Add the brandy to the pan, keep stirring for a further 2 minutes

Add 2 or 3 large handfuls of spinach leaves

Add the cheese and keep stirring until it has melted, then take the pan off the heat and leave it to cool slightly

Put the puff pastry on some greaseproof paper and cut strips into it, around 1/3 of the way in from each side

Arrange the cheese/mushroom/spinach filling along the centre of the pastry

Ignoring the first 2 strips at each end, fold the pastry over the top of the mixture in a criss-cross pattern

Wrap the end strips horizontally around the pastry to hold everything in place

Whisk the egg and milk together, brush over the top of the pastry

Sprinkle fresh thyme and oregano over the top

Cook in the oven for 20 - 25 minutes until golden brown