You might remember I was recently asked, along with some other food writers/bloggers to try to come up with some recipes using Applewood spreadable. Applewood is a range of British cheddar cheese famed for its smoky flavour and added paprika. You can see my chunky vegetable soup recipe with Applewood spreadable cheese here. The 'spreadable' has a distinctive smoky flavour to it, perfect for autumn recipes, and you don't need too much to get that smoky background flavour.
Applewood spreadable is perfect for this pasty recipe as its melts into the pasty mushroom filling, alongside the mushrooms, the brandy cream and mustard the cheese adds to a lovely flavour combination. I used those big breakfast type mushrooms but any mushroom combination would work well.
Ingredients:this made 3 big pasties
1 packet puff pastry
3 or 4 large mushrooms sliced (or you can use small ones)
30g of butter
1 shallot copped finely
1 clove garlic chopped finely
dash of brandy
2 or 3 tbsp single cream
half tub Applewood spreadable (a smoked cheese spread)
1 tsp grain mustard
beaten egg to glaze
1. Prepare the filling by melting the butter in a frying pan and adding the shallot and garlic, sweat these over a low heat until they are cooked through but are still pale in colour.
2. Add the mushrooms and cook these through still on a low heat. Gently does it.
3. When the mushrooms are cooked add the brandy, burn off the alcohol then add the single cream, you want the mix to be loose but not too runny. Mix together, take the pan off the heat then add half a tub of Applewood spreadable, fold in gently add the mustard and season to taste. Leave to cool.