Heat half the oil in a large frying pan and sizzle the
mushrooms for 3 to 4 minutes on each side, until golden and cooked
Lift the mushrooms onto some kitchen paper to drain.
Chop the garlic.
Heat the rest of the oil in the same pan and fry the garlic in
it for just a moment then add the spinach and cook this down for 2 to 3
minutes over a high heat until completely wilted.
Season with salt and pepper then empty the lot into a sieve
over a bowl so that it can drain thoroughly: you don't want any liquid
Scatter the thyme leaves on a floured surface then roll out the pastry to about the thickness of a £1 coin.
Cut from it two circles for each mushroom: one should be 5 cm
wider than the mushroom for the bottom part and the other 10 cm wider
for the top part.
Brush some of the beaten egg around the edges of the pastry disks.
On an oiled baking tray, assemble the wellingtons as follows:
one small pastry disk, a quarter of the spinach, a slice of stilton, a
mushroom (smooth side up), another slice of stilton and then the larger
Push the edges of the top pastry disk down to meet the bottom
one and use a fork to attach the two together as well as you can: you
don't want the stilton to escape when it melts.
Brush the remaining egg over the pastry tops.
Use a kitchen towel to dab up any moisture on the baking tray.
Cook in the oven for 40 minutes or until golden brown.