Pesto Mushroom Puff

Ingredients

• 6 teaspoons coriander mint pesto
• 4 puff pastry squares
• 2 cups chopped button mushrooms
• 2 teaspoons olive oil
• 1 tablespoon chopped garlic
• 2 green chillies, chopped    
• 1 medium onion, chopped
• ½ cup boiled and crushed corn kernels
• Salt to taste
• Crushed black peppercorns to taste
• Milk as required
• Tomato ketchup to serve

Method

1. Preheat oven to 180° C.
2. Heat olive oil in a pan, add garlic and green chillies, mix and sauté for 30 seconds.
3. Add onion, mix and sauté till translucent.
4. Add mushrooms, mix and cook on high heat for 2 minutes.
5. Add corn, salt and crushed black peppercorns, mix and cook for 2 minutes. Take the pan off the heat and transfer into a bowl.
6. Place the puff pastry squares on the work top. Place some coriander mint pesto in the centre.
7. Place the mushroom stuffing over the pesto, apply water on the edges and fold to make a triangle.
8. Press the edges with a fork. Apply milk on top and keep them on a baking tray. Place the tray in the preheated oven and bake for 15-20 minutes.
9. Bring the puffs out of the oven, arrange them on a serving platter and serve hot with tomato ketchup.