Ingredients

• 250g Chestnut Mushrooms
• 150g Onion
• 20g Fresh Parsley
• 500g Shortcrust Pastry
• 30g Unsalted Butter
• 200g Button Mushroom
• 1 tablespoon Wholegrain Mustard
• 200g Cheese
• 1 Egg Yolk

Tools

• Oven
• Parchment paper
• Rolling pin
• kCook Multi
• Kcook bowl
• Baking sheet - 18 x 13"
• Lightly floured surface

Method

1. Fit thick slicing disc (5) to direct prep attachment
2. Fit direct prep attachment to kCook Multi
3. Pre-heat oven - 180°C
4. Line a clean baking sheet with parchment paper then set aside
5. Fit stir tool to kCook bowl
6. Add unsalted butter to the kCook bowl
7. Fit kCook bowl to kCook Multi
8. Attach lid to kCook bowl
9. Heat with filler cap removed - 1 min, 80°C
10. Turn direct prep attachment to position 1
11. Slice button mushroom, chestnut mushrooms and onion into the kCook bowl with direct prep attachment
12. Turn direct prep attachment to position 2
13. Cook with filler cap removed - 3 min, 90°C, speed 3
14. Then add fresh parsley to the kCook bowl
15. Season
16. Stir with filler cap removed - 30 sec, speed 4
17. Add shortcrust pastry to a clean lightly floured surface
18. Roll out until 1/8" (5mm) thick
19. Transfer pastry to baking sheet
20. Spread with wholegrain mustard
21. Layer with cheese
22. Transfer content of kCook bowl to baking sheet
23. Fold
24. Brush with egg yolk
25. Top with cheese
26. Bake - 30 min, 180°C
27. Serve

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