When you make the final fold, cut the pastry into two equal halves, place in a moisture proof container and refrigerate until required for cooking. The pastry will keep indefinitely if it is pre-cut into practical sizes and then frozen. R emove one piece of pastry and roll it into a round sheet about 1 cm thick. Adjust the heat to prevent charring and fry one side for a few minutes then turn it over and fry the other side until it has a brown crust over it. Repeat for the other side.
H eat some of the mushroom mixture in a microwave or saucepan until hot.
Serve as a main dish or as a shared side-dish by cutting wedges from the pastry. Garnish with chopped spring onion, fresh coriander or fresh mushrooms. A sprinkling of nutritional yeast is also excellent 2. Allow to sit covered and rise to double size after making pastry. Make the final rolling thin.