Mushroom Wellingtons

Quick Puff Pastry

• 250 g plain flour plus extra for dusting
• 250 g unsalted butter diced (1-2 cm) then frozen for 30 minutes
• 110 g water ice cold
• 1 tsp fine sea salt

Wellingtons

• 20 g dried porcini mushrooms
• water boiling, for mushrooms
• 4 fresh portobello mushrooms
• 2 - 3 garlic cloves to taste
• 150 g chestnut mushrooms halved
• 80 g onions quartered
• 30 g olive oil plus 2 Tbsp for frying
• 60 g fresh baby spinach
• 3 sprigs fresh thyme leaves only
• ½ tsp fine sea salt plus extra to taste
• ¼ tsp ground black pepper plus extra to taste
• 200 g Camembert thinly sliced (1 cm)
• 1 large egg beaten