Serves 6-8

For the pastry:

3x 250g puff pastry sheets

1 egg, beaten

Salt and pepper

For the Mushrooms:

2 Tbs olive oil

600g brown mushrooms, cut into chunks

1 Tbs fresh thyme

1 garlic clove, finely chopped

2 spring onions, sliced

2 tsp flour

¼ cup milk

Zest of 1 lemon and juice of half

230g LANCEWOOD® Medium Fat Roasted Onion Cream Cheese

To assemble:

250g LANCEWOOD® Full Fat Chunky Cottage Cheese

30g fresh basil

2 spring onions, sliced

Preheat oven to 200C.

Trim each pastry square to form three equal sized circles.

Line 4 baking trays with baking paper then place the puff pastry on three of the trays.

Brush the pastry with beaten egg and season with salt and pepper.

Top each pastry square with another piece of baking paper, then stack the trays on top of each other, placing the empty tin on top.

Place into the oven and bake for 20-30 minutes or until the pastry is cooked through and set.

Unstack the trays, then place the uncovered pastry disks back into the oven until golden.

Heat oil in a large pan, then add the mushrooms and stir fry on high heat until golden brown around the edges, then add the thyme, garlic and spring onions and sauté until the onions have softened.

Add the flour, then stir to coat the mushrooms. Gradually add the milk while stirring, then leave to simmer for 1 minute until thickened.

Turn off the heat, then add the lemon zest, and juice, then stir in the cream cheese and season to taste.

To assemble, sprinkle the cottage cheese onto each puff pastry sheet, then top with the mushrooms, fresh basil leaves and spring onions.

Stack the layers on top of each other, then slice into wedges to serve.