- 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
- 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.