for 20 pieces

Filling

1 tbsp	olive oil
250 g	mushrooms, finely chopped
1	onion, finely chopped
1 tbsp	lemon juice
½ bunch	parsley, finely chopped
½ tsp	mild curry powder
½ tsp	salt
a little	pepper

Swirls

1	puff pastry dough, rolled into a rectangle (approx. 25 x 42 cm)
60 g	cream cheese, plain

How it's done

Filling

Heat the oil in a non-stick frying pan. Add the mushrooms and onion, sauté for approx. 5 mins. Add the lemon juice, continue to cook until the liquid has completely reduced. Remove the pan from the heat. Mix in the parsley and the curry, season, leave to cool slightly.

Swirls

Roll out the dough and spread the cream cheese on top, leaving a border of approx. 1 cm all the way around. Spread the filling on top. Roll up the dough from one of the long edges. Using a sharp knife, gently cut the roll into slices approx. 2 cm thick, transfer to a baking tray lined with baking paper.

Bake

Approx. 15 mins. in the centre of an oven preheated to 240 °C. Remove from the oven, allow to cool a little on a cooling rack.

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