Herbed Mushroom & Gruyère Pastry Plait

Heat the butter and olive oil in a large frying pan over medium-high heat. Add the mushrooms and cook for 8–10 minutes, stirring occasionally, until softened and the liquid has cooked away.

Stir in the garlic, thyme, salt and black pepper. Cook for 1 minute more, then tip the mixture into a bowl and leave it to cool completely.

Heat the oven to 200°C, or 180°C fan, and line a baking tray with baking parchment. Unroll the pastry onto the parchment and lightly roll it to smooth the creases.

Imagine the pastry divided into three lengthways. Spoon the cooled mushroom mixture along the centre, leaving a clear border at the top and bottom, then scatter over the Gruyère and Parmesan.

Cut diagonal strips about 2–3cm wide down both sides of the pastry, stopping at the filling. Fold the top and bottom edges over the filling, then cross the strips from alternate sides over the top to form a plait.

If the pastry has become soft, chill the assembled plait for 10 minutes. Brush it with beaten egg and sprinkle with sesame seeds, if using.

Bake for 22–25 minutes, until the pastry is well puffed and deep golden. Leave to stand for 5–10 minutes before slicing and serving.