Spiced rice and mushroom en croute

Ingredients

• 500 g block puff pastry
• 1 egg beaten
• 60 g basmati rice
• a pinch turmeric
• 1 lemon zested
• 1 onion finely chopped
• 600 g chestnut mushrooms sliced
• butter
• a handful parsley or tarragon chopped
• 1 tbsp dried cranberries
• 2 eggs hard-boiled and chopped
• to decorate sesame seeds

Instructions

1. 1

   Cook the rice with the turmeric and lemon zest, drain and cool. Gently fry the onion and mushrooms in the butter until soft. Stir in the rice, herbs, cranberries and eggs and season.

2. 2

   Heat the oven to 200c/fan 180c/gas 6. Roll out the pastry into a rectangle. Put the mix down one side in a log, fold the pastry over to make a parcel, trim, crimp the sides and brush with beaten egg. Add some leaf decorations if you like and brush again. Chill for 30 minutes. Sprinkle with the sesame seeds and bake for 30 minutes.