“As for rosemary, I let it run all over my garden walls, not only because my bees love it but because it is the herb sacred to remembrance and to friendship, whence a sprig of it hath a dumb language.” Sir Thomas More
Looking like a small sprig from an evergreen tree the wonderful smell and assertively pine-like fragrance and pungent flavour of rosemary goes a long way to season to meat dishes as well as many soups, sauces and breads. Being evergreen, rosemary is available throughout the year. It grows on a small evergreen shrub belonging to the Labiatae family that is related to mint. Its leaves look like flat pine-tree needles, deep green in color on top while silver-white on their underside. Its memorable flavour and unique health benefits makes it an indispensable herb for every kitchen. Rosemary contains substances that are useful for stimulating the immune system, increasing circulation, and improving digestion. Rosemary also contains anti-inflammatory compounds that may make it useful for reducing the severity of asthma attacks. In addition, rosemary has been shown to increase the blood flow to the head and brain, improving concentration, making rosemary a wise as well as delicious choice.
250 g plain flour
1 teaspoon salt
250 g butter
150 ml water
1 tablespoon olive oil
1 onion, minced
500 g assorted mushrooms, sliced
2 cloves roasted garlic, minced
100 g Grated cheese
1 bunch fresh rosemary, leaves stripped and chopped
salt and black pepper to taste
125 ml heavy cream
“Where Rosemary flourished, the woman ruled.” Unknown
To make the pastry sift the flour and salt into a large bowl. Roughly chop the butter up into small pieces, then add them to the bowl and rub them in with your fingers. Make a well in the bowl and pour in about 100 ml of the cold water, mixing with hands until you have a firm dough. Add extra water if needed. Cover with cling film and leave to rest for 20 minutes in the fridge. Turn out onto a lightly floured board, knead gently and form into a rectangle. Roll the dough in one direction only, until 3 times the width, about 20 x 50cm. Keep edges straight and even. Don’t overwork it (should have a marbled effect and be able to see bits of butter). Fold the top third down to the centre, then the bottom third up and over that. Give the dough a quarter turn (to the left or right) and roll out again to three times the length. Fold as before, cover with cling film and chill for at least 20 minutes before rolling to use.
Preheat oven to 190 degrees C.
To make the filling heat olive oil in a large pan over medium-high heat. Add onion; cook and stir until tender, about 5 minutes. Lower heat and add mushrooms. Cook and stir until mushrooms reduce by half, about 15 minutes. Stir in roasted garlic, Parmesan cheese, and rosemary. Season to taste with salt and pepper. Stir in cream. Remove from heat and allow mushroom mixture to cool. It will thicken as it cools.
Roll pastry on floured surface and cut large circles. Place a mounded teaspoon of mushroom filling in the center of each circle. Fold pastry over filling to form a triangle. Pinch edges firmly together with a fork to seal. Apply egg wash and sprinkle seeds on the top. Bake 12 to 16 minutes, or until golden brown. Serve hot or at room temperature.
“As Rosemary is to the Spirit, so Lavender is to the Soul.” Anonymous