Recipe Inspiration

Ingredients...

1.5kg mixed mushrooms sliced

1 onion finely chopped

2 garlic cloves

1 tsp chopped tarragon

1 tsp chopped parsley

160g Essential Cuisine Wild Mushroom Sauce Base

920ml water

50ml double cream

50ml mascarpone

1tsp balsamic vinegar

100g raisins

200g halloumi

Ready rolled empanada sheets or short crust pastry

1 egg for egg wash

Method...

1. Mix the Essential Cuisine Wild Mushroom Sauce Base with the water. Bring to the boil whisking constantly and simmer for 1 minute. Add the double cream and mascarpone and remove from the heat

2. Sweat the onion and garlic. Add the mushrooms and cook until golden brown. Add the chopped herbs, vinegar and raisins then mix into the Essential Cuisine Wild Mushroom Sauce Base and leave to cool

3. When cold, place a spoon full of the mixture in the centre of either the empanada sheets or the short crust pastry

4. Top with a little halloumi cheese

5. Brush the edges with egg wash and fold over making a tight seal. Egg wash the top and bake at 180°C for 15-20 minutes

Chefs Tip

Make them bigger for a main meal, adding spices or cooked white beans, or try different dipping sauces!