• 3 onions, peeled
  • 60g butter
  • 200g Highveld Braai Mushrooms, thickly sliced
  • 200g good quality puff pastry
  • 200g Gruyere (or similar strength) cheese
  • fresh thyme to taste
  • salt and freshly ground black pepper to taste
  • egg wash


  1. Cut onions into thin wedges and cook very slowly in butter until very tender, at least 30 minutes. Add the mushrooms and cook over a higher heat stirring often until tender, about 5 minutes. Remove from the heat and allow to cool.
  2. Preheat the oven to 220°C. Roll pastry to a rectangle, about 0.5cm thick and score a 2cm border around the edge and prick with a fork all over.
  3. Spoon the mushroom and onion mixture into the pastry , spreading no further than a few millimeters away from the scored border.
  4. Slice the cheese thinly and scatter along with the thyme and seasoning.
  5. Bake until the pastry is golden and puffed and the onions lightly browned, about 15 to 20 minutes. Best served immediately.

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