Wellington with mushrooms, walnuts and blue cheese

Cut the mushrooms into slices or strips. Heat the butter and fry the mushrooms with the shallots and garlic for 4-5 minutes.

Remove them from the pan and mix in the walnuts, thyme and half of the cheese. Keep separate.

Heat the oil in a wok or frying pan and stir fry the spinach with salt and pepper in portions until the spinach has shrunk.

Preheat the oven to 200ºC.

Dust the work surface with some flour. Lay the slices of puff pastry together and roll out to a square of approximately 35x35 cm.

Cut the dough piece in half so that one side is slightly larger than the other. Sprinkle the smallest dough with a thin layer of breadcrumbs.

Put the spinach in a clean tea towel and press and squeeze the moisture out of the spinach very well, otherwise the 1 dough becomes too moist.

Spread the spinach over the dough with breadcrumbs and leave the edges free. Spoon the mushroom mixture onto the spinach and spread the rest of the cheese over it. Brush the egg with egg.

Place the second dough piece over the stacked filling and press the dough edges together with a fork. Slice or cut out some extra dough molds and stick on the dough.

Cut a few notches in the top of the dough. Brush with the rest of the 3 egg and sprinkle with sesame seeds.

Bake the Wellington in the oven in about 30 minutes crisp and golden brown. Cut into slices.