Puff Pastry Pie with Mushrooms and Goat Cheese

Ingredients:

Mushrooms

• 1.3 kg brown button mushrooms, half cut into quarters, half into thin slices
• 900 g oyster mushrooms, cut into smaller pieces
• 0.5 cups cream sherry
• 2 tablespoons of vegetable oil
• 10 sprigs of fresh thyme
• 5 sprigs of fresh dill

Filling

• 3 carrots, diced
• 2 fennel roots, diced
• 2 medium onions, diced
• 1 head of celery, diced
• 2 tablespoons of vegetable oil
• Two bars of goat cheese, 200g each.

Roll

• Three sheets of frozen puff pastry measuring 25x30 cm, thawed
• 2 eggs, beaten
• 0.5 cup panko breadcrumbs
• 1 teaspoon chopped dill
• Cooking spray
• Cranberry sauce, for serving

Preparation:

1. MushroomsPreheat oven to 175°C. Combine the button and oyster mushrooms, sherry, butter, thyme, dill, and some salt and pepper in a baking dish and bake for 10 minutes. Let cool. Remove and discard the herb sprigs.
2. FillingSauté the carrots, fennel, onion, and celery in butter in a heavy-bottomed saucepan over medium-low heat until soft. Turn off the heat and stir in the goat cheese until melted. Transfer to a baking sheet and let cool.
3. Preheat oven to 350°F (175°C). Line three baking sheets with parchment paper and spray with cooking spray. Roll out each roll and bake on a separate baking sheet.
4. In a large bowl, combine the mushrooms and vegetables. Place each sheet of dough on a baking sheet lined with parchment paper. Brush the edges of each sheet with egg yolk, then sprinkle breadcrumbs in a line down the center of the dough. Spoon a third of the filling over the panko, then sprinkle with more breadcrumbs to absorb excess liquid.
5. Roll the dough tightly into a log and place it seam-side down. Brush with beaten egg and sprinkle with dill, salt, and black pepper. Assemble the remaining two rolls in the same way. Bake for 10 minutes, then rotate the baking sheets and bake the strudels until golden brown, about 10 more minutes. Let cool, then slice into 1-cm-thick slices and serve with cranberry sauce.