Method

• 1

  Preheat the oven to 220C/Fan 200C/Gas 7. Unroll the pastry on a lightly floured surface, then use a rolling pin, lightly roll the pastry so that is measures 38x 32cm and cut into four pieces. Place a mushroom in the centre of each pastry rectangle.

• 2

  Top the mushrooms with the pesto sauce, tomatoes and mozzarella cheese. Season. Brush the edges with milk. Now bring the corners of the pastry up and over the topping and press to seal together.

• 3

  Place the sealed pastry parcels onto a large baking tray and brush them all over with milk.

• 4

  Bake for 20 mins or until the pastry is golden. Serve hot with your selection of steamed vegetables, side dishes and a generous slug of veggie gravy.