Mushroom, Spinach and Brie Wellington

Heat a dash of oil in a large frying pan. Add the red onion and sauté over a medium low heat until soft. Add the garlic, Gregg's Rubbed Thyme and sliced mushrooms. Continue stir-frying until mushrooms are soft. Add the kumara and baby spinach leaves and continue cooking until spinach has wilted and any excess water has evaporated. Season with salt and freshly ground black pepper. Remove from the heat. Set aside to cool.

Cut the Brie into 1 cm thick slices.

Preheat the oven to 200°C (fan assisted).

Cut each pastry sheet in half. Place 2 pieces on a baking tray. Fold the other 2 pieces in half and with a sharp knife cut through the fold edges at 1 cm intervals leaving a 1 cm border down the long side of the pastry.

Brush the edges of the pastry bases with beaten egg. Spoon half the vegetable filling onto each pastry base, leaving a 1 cm border around the pastry. Place slices of Brie onto the vegetables.

Carefully unfold each pastry top and place over the filling. Fold the base pastry sheet onto the top sheet and seal the edges with a fork. Add a dash of milk to the remaining egg yolk and brush the tops of the pastry. Bake for 20-25 minutes, until pastry is puffed and golden.