375 g packet frozen puff pastry, thawed

1egg, beaten lightly

Filling

1 tablespoon vegetable oil

15g butter

2 cloves garlic, crushed

1 medium brown onion (150g), chopped finely

250g button mushrooms, chopped finely

1 tablespoon plain flour

2 tablespoons water

2 tablespoons finely chopped fresh chives

Roll pastry on floured surface to form 25cm x 35cm rectangle; cut in half lengthways to form two rectangles.  Spread half of the filling over each rectangle.  Fold long sides of each rectangle so they meet in the centre, brush along centre with some of the egg; fold in half, press lightly.  Cover; refrigerate 30 minutes.  Cut rolls into 1cm slices, place cut-side up on lightly oiled oven trays.  Bake, uncovered, in moderately hot oven for about 12 minutes or until browned. 

Filling Heat oil and butter in medium frying pan; cook garlic and onion, stirring, until onion is soft.  Stir in mushrooms; cook, stirring, about 5 minutes or until mushrooms are soft.  Add flour; cook, stirring , 1 minute.   Gradually stir in the water; cook, stirring, until mixture boils and thickens.  Remove from heat; cool.  Stir in chives.

Tofu & Vegetable Stir-Fry                   

In this quick Continental stir-fry, vegetables of your choice may be used.  I use up all the left over vegetables in the refrigerator.  Remember to add vegetables to the wok, in sequence of their tenderness, the harder vegetables being thrown in firs!!

100g/3 oz tofu – cut into thin long pieces

50 g/2 oz green beans – sliced diagonally into 1” pieces

2 carrots – cut diagonally into thin slices

½ green bell pepper – cut into thin strips

3 tbsp oil

½ tsp peppercorns

½ onions – cut into slices

1 tsp oregano dried

2-3 tbsp mint leaves – torn roughly

4-5 tbsp tomato puree

1 tbsp tomato ketchup

2 tsp ginger-garlic paste

½ tsp red chilli flakes

1 tsp lemon juice

¾ tsp salt, or to taste

Mix together – tomato puree, tomato ketchup, ginger, garlic, red chilli flakes, lemon juice and salt in a bowl.  Keep aside.

Heat 3 tbsp oil in a wok.  Add peppercorns and onion slices.  Stir till the onions turn golden. 

Add the tomato puree mixture and stir on medium heat for 2 minutes. 

Add carrot and beans.  Stir for 1 minute.  Cover the wok.  Cook on low heat for about 4-5 minutes, till vegetables are cooked but still remain crunchy.  Stir occasionally in between. 

Add the green bell peppers, tofu, mint and oregano.  Stir for 3-4 minutes till well blended.  Check seasonings.  Remove from the heat.  Serve hot sprinkled with some freshly crushed pepper.