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1
Preheat the oven to 200C/400F/Gas 6.
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2
Place the vegetable stock for the sauce into a pan and boil rapidly until it has reduced by half; Set aside.
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3
Heat the butter in a large saucepan, add the onion and garlic and saute gently for five minutes until soft.
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4
Add the mushrooms and continue to saute for 5-8 minutes, until the mushrooms release their moisture.
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5
Tip into a colander and set over a bowl to drain and go cold; season to taste with salt and freshly ground black pepper.
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6
Roll out the pastry on a lightly floured surface into eight 8 inch squares; trim the edges neatly (You may have some pastry left over.
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7
).
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8
Place a slice of cheese on each square of pastry and top each one with the mushroom mixture.
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9
Brush the edges of the pastry with a little beaten egg and then bring the opposite corners together over the top of the filling to make a square parcel - Pinch the edges together well to seal and then crimp each edge to give them a nice finish.
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10
Chill for at least 20 minutes.
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11
Place the parcels on two lightly buttered baking trays and brush with the remaining beaten egg.
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12
Cook in the preheated oven for 20 minutes until crisp and golden.
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13
Meanwhile, for the sauce, heat the oil in a small pan, add the shallot and saute until soft.
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14
Add the thyme, bay leaves, peppercorns, reduced vegetable stock, port and wine and boil until reduced by two-thirds to about 250ml/8fl oz.
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15
Strain through a fine sieve into a clean pan, bring back to the boil and add the cream.
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16
Leave to simmer gently until slightly thickened.
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17
Add the cranberries to the sauce at the last minute.
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18
Check seasoning and serve with mushroom parcel.
