Mushroom and Hazelnut Pithivier from The Vegetarian Kitchen by Prue Leith and Peta Leith

Ingredients

• 2 tbsp vegetable oil
• 2 garlic cloves, finely chopped
• 180 g chestnut mushrooms, roughly chopped
• 2 tsp light soy sauce
• 15 g breadcrumbs
• 30 g hazelnuts
• 7 g dried porcini mushrooms
• salt and black pepper to season
• 1 large egg, beaten with a splash of milk
• 2 banana shallots, finely chopped
• 300 g all-butter puff pastry
• a good bunch of flat-leaf parsley, leaves picked and finely chopped