Ingredients

• 2 tbsp olive oil
• 3 tbsp pine nuts
• 1 garlic clove
• peeled
• large handful rocket
• salt and freshly ground black pepper
• 500ml/18fl oz vegetable oil
• for deep frying
• 6 chestnut mushrooms
• stalks removed
• 12 x 8cm/3½in squares ready-made filo pastry
• 1 free-range egg
• beaten

Directions

• For the rocket pesto
• place all the pesto ingredients into a small food processor and blend until smooth.
• For the mushrooms
• place the vegetable oil into a deep
• heavy-bottomed saucepan and heat until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• Place a teaspoon of the rocket pesto into the cap of each mushroom. You will have some left over.
• Lay half of the filo squares out on a flat surface and brush the edges of each square with beaten egg. Place a stuffed mushroom into the middle of each square and scrunch together around the edges to seal
• brushing with more beaten egg.
• With the remaining filo squares
• wrap each mushroom in another piece of pastry brushed with beaten egg.
• Carefully place the wrapped mushrooms into the hot oil and deep fry for 4-5 minutes
• or until golden-brown. Remove from the oil with a slotted spoon and drain on kitchen paper.
• To serve
• place the mushrooms onto a serving plate and drizzle over the remaining rocket pesto.