• 20g unsalted butter
  • 1 tablespoon olive oil
  • 1 garlic clove, finely chopped
  • 250g Swiss brown mushrooms, sliced
  • 200g baby spinach leaves
  • 1 tablespoon fresh thyme leaves
  • 4 frozen puff pastry sheets, thawed, plus pastry 'leaves' to decorate (optional)
  • 2/3 cup onion marmalade (see note)
  • 2 poached chicken breast fillets, shredded (or 2 cups shredded barbecue chicken)
  • 300g Taleggio cheese (see note), thinly sliced
  • 1 egg, beaten
  • Step 1 Preheat oven to 190°C. Melt butter and oil in a pan over medium heat. Cook garlic and mushrooms, stirring, for 3-4 minutes until mushrooms soften. Turn heat to medium-high and cook 2-3 minutes until liquid is almost evaporated. Add spinach and thyme. Season. Cook 1 minute to wilt. Press in a sieve to remove liquid. Cool.
  • Step 2 Lay 1 pastry sheet on a work surface with one corner pointing towards you. Spread with 2 tablespoons onion, leaving a 4cm border. Top with a quarter of the chicken, then a quarter each of the mushroom mix and cheese. Brush edges with egg, then bring all 4 corners up to form a parcel and press edges together to seal. Place on a large lined baking tray. Repeat to make 4 tortas. Decorate with pastry leaves if desired, then brush with egg and bake for 20 minutes or until golden and puffed. Serve tortas with a green salad.