This mushroom pastry recipe can be made in a variety of ways. Follow the full Vineet Bhatia recipe to create an impressive starter or simply make the puff pastry and mushroom elements and serve with a salad as a light lunch.

Some of the harder-to-find spices for this vegetarian dish can be purchased at an Indian supermarket, a specialist store or online

To make the tomato-sesame chutney, heat the oven to 200°C/Gas mark 6. Roast the tomatoes for 30 minutes, skin and then chop
Heat the oil in a pan and add the mustard seeds. As they splutter, add the ginger and green chilli and sauté for a minute
Add the curry leaves, chilli powder and asafoetida and cook for 30 seconds, then stir in the chopped tomatoes, sugar and some salt
Simmer until the chutney has thickened, then remove from the heat and leave to cool. Stir in the chopped coriander and sesame seeds, and set aside until needed
To make the Lifafa mushrooms, heat oil in a pan, add the cumin seeds and as they begin to splutter add the garlic, ginger, green chilli and onion. Sauté over a high heat to soften but do not colour
Add the chopped mushrooms and red chilli powder to the ginger and onion mix and stir-fry until the mushrooms are cooked
Remove from the heat and add the salt. Mix and tip the mushrooms into a colander so any excess liquid will ooze out. Leave for 30 minutes to cool
Roll each pastry sheet out to 12.5 x 17.5cm
Heat the oven to 175°C/Gas mark 3-4. Place 1 spinach leaf across the centre of each puff pastry sheet, top with a mound of mushrooms and top again with another spinach leaf
Fold the puff pastry over the spinach to make a parcel. Turn the parcel over, place on a roasting tray, brush with the beaten egg and bake for 7 minutes or until the puff pastry turns golden
To make the braised spinach, heat the vegetable oil and butter in a frying pan. Add the garlic, ginger and shallot and sauté until softened but not coloured
Add the spinach, salt and garam masala and sauté till the spinach is cooked. Add double cream, bring to a boil and remove from the heat
Make a balsamic reduction by putting the balsamic vinegar into a pan and set the heat to high. Boil the vinegar until It reduces by about half, whisking continuously so as not to burn it
Once reduced, add a pinch of sugar and continue to simmer until it has reached a syrupy consistency
Dress the spinach with the balsamic reduction. Spoon the braised spinach onto the plates. Place a mushroom lifafa on the spinach and garnish with a quenelle of tomato-sesame chutney
To quenelle, hold a spoon with the rounded bottom up. Place the far edge of the spoon into the mixture with the near edge close to the surface but not touching it. Drag the spoon towards you, twisting your wrist up. The mixture should curl up with the shape of the spoon and fold into an egg shape
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Lifafa mushrooms

Braised spinach

  • 1 tbsp of vegetable oil
  • 1 tbsp of unsalted butter
  • 1 tsp of garlic, finely chopped
  • 1 tsp of fresh ginger, finely chopped
  • 1 shallot, finely chopped
  • 500g of baby spinach, coarsely puréed
  • salt
  • 1/4 tsp of garam masala
  • 3 tbsp of double cream

Tomato-sesame chutney

To plate

  • 4 tbsp of balsamic vinegar
  • 1 pinch of sugar

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This savoury mushroom pastry recipe is a delicious pastry to make. Lifafa mushrooms and spinach are matched with roasted tomato chutney in Vineet Bhatia's recipe.

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