• 1 tablespoon olive oil by Sainsbury's
  • 250g pack closed cup chestnut mushrooms by Sainsbury's, halved
  • 2 sprigs of fresh thyme by Sainsbury's, leaves picked
  • ½ x 375g pack ready rolled lighter puff pastry by Sainsbury's
  • 20g walnut halves, chopped
  • 40g Sainsbury's Shropshire Blue cheese, crumbled
  • 1 medium free range Woodland egg by Sainsbury's, lightly beaten
  • 70g bag lamb's lettuce
  • ½ red onion, peeled and sliced


  1. 1

    Preheat the oven to 200°C, fan 180°C, gas mark 6. Heat the oil in a large frying pan and add the mushrooms and thyme. Sauté for 5 minutes or until golden. Set aside.

  2. 2

    Meanwhile, unroll the pastry and stamp out 4 x 10cm rounds. Place on a parchment-lined baking sheet and, using a sharp knife, score a 1cm border around the edge of each round taking care not to cut all the way through.

  3. 3

    Toss the walnuts and Shropshire Blue cheese together with the mushrooms, then spoon into the centre of the pastry rounds.

  4. 4

    Brush the edges with the beaten egg and bake in the oven for 10-15 minutes, until puffed up and golden.

  5. 5

    Serve with a lamb's lettuce and red onion salad.

Nutritional Details

Each serving provides
  • Energy 1051kj 251kcal 13%
  • Fat 17.1g 24%
  • Saturates 6.0g 30%
  • Sugars 2.7g 3%
  • Salt 0.46g 8%

% of the Reference Intakes

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