Step by step

1. Slice the mushrooms. Heat the butter and olive oil in a large frying pan. Add the sliced mushrooms and bake on medium high heat without turning or mixing till browned on one side. Turn the mushrooms and bake further till browned. Add minced garlic, salt and pepper and mix. Bake for 1 more minute.

2. Add peas, parsley, parmesan cheese, pistachios and panko to the jug of the Food Processor. Add the baked mushrooms and pulse until the filling comes together. Place the filling in cling wrap, shaping it into a log or 'sausage'. Place in the fridge for at least 2 hours.

3. Cut the puff pastry into two long rectangles. Remove the filling from the cling wrap and place the filling on the pastry. Close the pastry by wrapping it over the filling and cut into 4 cm pieces.

4. Place on a baking tray lined with parchment paper. Brush with egg wash and sprinkle poppy seeds on top. Bake at 200°C for about 25 minutes till golden brown.