Ah, pasties… There’s just something ever so satisfying about a humble pasty – a buttery pocket of golden pastry, filled with piping hot, delicious goodies.
I know, I know. Traditionally they’re shortcrust but I had puff pastry to hand, and you know what, it was delicious and, honestly, I wouldn’t change it!
I knocked up a super cheesy bechamel sauce. Deeeelicious.
Which pairs perfectly with these delicious mushrooms – cooked down with butter, caramelised onions, thyme and black garlic. I could just shovel this into my face all day long.
^ Black garlic – this stuff is freaking incredible. It’s normal garlic, heated low and slow for a couple of months – yes, you read that right – a couple of months. And, the result is magical. Soft blackened cloves with a multitude of complex flavours: think rich, sweet, caramel, balsamic vinegar with a slightly garlicky, except not pungent, afternote.
And then to send it completely over the edge, I heated some honey with salt and more fresh thyme and drizzled it over. Game. Changer.
It’s so freaking good.
It’s taken me quite a few goes to get this perfect – true story, when I told Mr Man what we were having for lunch on Saturday he exclaimed, “again?!”
I tried with brie (it doesn’t hold up against the powerful flavours), I tried with cheddar, as in, not in the form of a cheesy sauce (consistency was a bit weird and oily) but eventually, I got it right! And Mr Man gobbled his up without complaint.
Mushrooms and black garlic, cooked down with caramelised onions, paired with a rich, creamy, cheesy bechamel sauce, all encased in perfectly golden, buttery, puff pastry, topped with a generous drizzle of salted thyme-infused honey.
^ I mean, seriously!!
Ingredients (Makes 3)
- 35g plain flour
- 35g salted butter
- 225ml whole milk
- 200g grated mild cheddar cheese
Black garlic mushrooms
- 1 tbsp salted butter
- 1 tbsp olive oil
- 1 small onion, diced finely
- 1 tbsp honey
- 250g chestnut mushrooms, sliced
- Pinch of salt
- 2 sprigs thyme
- 6 cloves black garlic, chopped finely
- 1 packet pre-rolled puff pastry (320g)
- 1 egg, whisked with 2 tbsp water (egg wash)
Salted Thyme Honey Drizzle
- 1 tsp sea salt
- 2 tbsp honey
- 2 sprigs of thyme
- Start with the black garlic mushrooms. Heat a large frying pan on medium, add the olive oil and butter. Allow the butter to melt before adding the onion and honey. Stir with a wooden spoon ensuring everything is properly combined.
- Cook for approx 5 mins until the onions soften and slightly brown, stirring every minute or so. Add the remaining ingredients and stir to combine. Cook down for approx 10 mins, stirring every minute or two.
- Once done, set aside.
- Next, start on the cheesy bechamel sauce. Add the flour and butter to a medium saucepan and heat on medium-low, whisking all the time. Once the butter melts, the flour will clump together, cook for 1-2 mins, whisking the entire time to ensure it cooks completely.
- Drizzle in a little bit of the milk (approx 1/5th), whisk well to combine and to remove lumps. Repeat until all the milk is combined and you have a thick sauce.
- Take off the heat and add the cheese. Mix well to combine then set aside.
- Take the pastry out of the fridge and allow to sit at room temperature for 10mins.
- Meanwhile, preheat the oven to gas mark 6 and line a baking tray with baking paper.
- Unroll the pastry and place so the longer side is opposite you and the shorter is perpendicular to you. Use a knife to slice into three equal pieces. You should have three long rectangle pieces of pastry.
- In each one, work on the half closest to you, you can then fold over to create the pockets.
- Spoon 2 heaped tbsps of cheese sauce on, top with a third of the mushroom mixture then top with another spoonful of cheese sauce. Carefully pick up the end of the pastry furthest from you and fold over, covering the filling. Use a fork to seal and crimp the edges.
- Repeat with the other pastry rectangles before using a knife to carefully make cuts (these let steam out during cooking) then use a pastry brush to spread over the egg wash.
- Next, place the pasties on your prepared baking tray and baking for 25mins.
- Whilst the pasties cook, make the honey drizzle. Add all the ingredients to a small frying pan and heat till the honey just starts to boil. Remove from heat, pour into serving dish / ramekin and set aside.
- Once the pasties are baked, serve with a generous drizzle of the salted thyme honey.