made of 1 egg yolk with 1 tbsp. milk
1tbspMixed Fresh Herbs
1pinchSalt and Pepper
, to season
or red, chopped
Preheat the oven to 200°C
Add the cooked couscous and butternut squash into a bowl with the onions, peppers, beetroot, chickpeas, herbs and pine nuts, mustard and season with salt and pepper. stir to combine the vegetables and flavour and set aside.
Next, in a sauté pan, over medium/high heat, drizzle some olive oil and add the portobello mushrooms. Cook for 2 minutes without moving then flip the mushrooms and continue to cook for a further minute just to colour them. Remove from the heat on a chopping board and trim the edges of each mushroom to fit on the pastry later on.
Roll out the pastry on a lightly floured surface, cut out 20 x 30cm rectangular. Brush the puff pastry with egg wash and add 3 tbsp. of the quinoa mixture on the puff pastry.
Add the mushrooms over the top with a generous amount of the couscous mixture.
Fold over the mixture to encase the mushroom and couscous filling and seal the pastry. Decorate with leftover puff pastry and place in the oven for 20–22 minutes until golden and crisp.