Mushroom, Tarragon and White Wine Feuilletés

Heat a drizzle of oil and a knob of butter (if you have any) in a large frying pan on medium heat.

Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until softened, 5-6 mins.

While it fries, peel and grate the garlic (or use a garlic press). Pick the tarragon leaves from their stalks and roughly chop (discard the stalks).

Once the onion has softened, add the mushrooms to the pan and fry, stirring occasionally, until browned, 5-6 mins.

Next, add the garlic and fry for 30 secs then stir in the white wine stock powder and water for the sauce (see pantry for amount). 

Bring to the boil then reduce the heat and simmer until thickened, 4-5 mins.

Meanwhile, pop the fries onto the middle shelf of your oven and bake until golden, 30-35 mins. Turn halfway through. 

Once the sauce has thickened, stir in the creme fraiche and simmer for another 1-2 mins. 

Remove the pan from the heat and stir in the cheese and tarragon.

Season with pepper, then set aside for a few mins and allow to cool a little. 

Cut the puff pastry (see ingredients for amount) into equal-sized rectangles (2 per person).

Spoon the mushroom mixture onto one half of each rectangle, leaving a 1cm border at the sides. Dampen the edges of the pastry with a little water, then fold the top half of the pastry over the filling to enclose it. 

Gently press the edges down with the back of a fork to tightly seal the parcel on the 3 open sides.

Carefully transfer the feuilletés to a lined baking tray. Bake on the top shelf of your oven until the pastry is golden, 15-20 mins.