Method

Start of by soaking the dried mushrooms in boiling water for 20 minutes. After soaking, drain and chop

Melt 25g of the butter in a large saucepan and gently fry the shallots for 5 minutes and then add the garlic and cook for a further minute. In the same pan, add all the mushrooms and bring up to a medium heat and cook for 5 minutes until just softened. Remove the pan from the heat and stir in the sherry, parsley, chestnuts, pistachios and leave to one side to cool down

Preheat the oven to 200C

Pop the spinach into a sauce pan with a Tbsp of water and cook until it's wilted at which point remove from the heat and strain and leave until cooled. When cooled, squeeze out as much water as you can or the filling will be too wet and the parcels will disintegrate

In a small saucepan, melt the remaining butter and keep to one side off the heat

The simplest way to wrap the parcels is to create a Samosa shape so place a few goats cheese slices on the long pastry rectangle, followed by some wilted spinach before topping with the mushroom mixture. Fold up the pastry edges and pinch together firmly to seal and place on a large baking sheet

These can now be kept in the fridge until needed

Before baking, brush the parcels with the remaining butter and then bake for 20 minutes before removing from the oven