Mushroom Wellingtons

Quick Puff Pastry

• 250 g plain flour, plus extra for dusting
• 250 g unsalted butter, diced (1-2 cm) then frozen for 30 minutes
• 110 g water, ice cold
• 1 tsp fine sea salt

Wellingtons

• 20 g dried porcini mushrooms
• water, boiling, for mushrooms
• 4 fresh portobello mushrooms
• 2 - 3 garlic cloves, to taste
• 150 g chestnut mushrooms, halved
• 80 g onions, quartered
• 30 g olive oil, plus 2 Tbsp for frying
• 60 g fresh baby spinach
• 3 sprigs fresh thyme, leaves only
• ½ tsp fine sea salt, plus extra to taste
• ¼ tsp ground black pepper, plus extra to taste
• 200 g Camembert, thinly sliced (1 cm)
• 1 large egg, beaten