Mushroom and Gorgonzola Twists

Preheat the oven to 190°C/375°F/gas 5. Keep the pastry wrapped until needed or it will dry out.

Wipe the mushrooms with kitchen paper; remove the stalks and put on one side. Heat 2 tablespoons of the oil in a frying pan (preferably non-stick) and add the mushroom caps, rounded side down. Cook gently for 5 minutes on each side, adding a little more oil as needed. Remove the mushrooms from the pan and leave to drain and cool on kitchen paper.

Pick the parsley and rosemary leaves from the stalks and chop finely with the garlic and the mushroom stalks. Season with black pepper. Divide the Gorgonzola into 4 portions and form each into a cube that will fit inside a mushroom.

Unwrap the pastry. Each ‘twist’ is made from 3 layers of pastry squares. Using kitchen scissors, cut the pastry into 12 squares with 30cm sides. The size of filo sheets varies from brand to brand so you may have to improvise: if your pastry measures 40 x 30cm cut 6 sheets in half to measure 20 x 30cm, then layer 3 sheets with the centre layer at right angles to the other 2, to make a cross shape.

Layer the pastry on the worktop to make the 4 pastry squares. Set a mushroom, rounded side down, in the centre of each square. Spoon the chopped herb mixture into the mushrooms and top with the Gorgonzola cubes. Lightly brush the edges of each pastry square with melted butter, then gather up the edges and twist together at the top to resemble a money bag.

Arrange on the lined baking sheet, spaced well apart, and brush lightly with the remaining butter. Bake for 20 minutes or until a good golden brown. Serve hot, with watercress.

Mary’s tip:

Do not keep filo pastry out in a hot kitchen for too long, otherwise it will become dry and brittle. Store it in the fridge, wrapped well in clingfilm, and just remove the layers as you need them.