Step 1

Preheat oven to 190ºC (375ºF) fan bake and line an oven tray with baking paper. Get pastry sheets out of freezer to defrost.

Step 2

PREPARE PIESDice mushrooms and onion. Crush garlic. Heat oil in a large frying pan over medium heat. Add mushrooms, onion and garlic and cook for 5 minutes, stirring occasionally, until softened.

Step 3

While mushrooms are cooking, microwave spinach for 3 minutes, until defrosted. Place in a colander (in the sink) and press down to squeeze out excess moisture. Add to frying pan with the mushrooms, season with a little salt and pepper and cook for a couple of minutes. Remove from heat and set aside.

Step 4

In a medium-large bowl, stir together cream cheese, miso, mustard, salt and pepper. Mix in cheese and mushroom and spinach mixture.

Step 5

Cut each pastry sheet into quarters (squares). Place half of the pastry squares on the prepared tray. Brush the edges with a little milk, then divide the filling between the squares, leaving a 1cm border around the edge. Stretch remaining pastry squares a little and place them over the top of the filling. Use a fork to press down the edges and seal pies closed. Brush pies with milk and sprinkle with sesame seeds. Bake for 25 minutes, until golden brown and puffed up.

Step 6

PREPARE BROCCOLINIThinly slice garlic. Trim dry ends off broccolini and microwave for 1 minute. Heat oil in a large frying pan over medium-high heat. Add broccolini, garlic, lemon zest and walnuts and stir fry for 2-3 minutes, until broccolini is lightly charred and walnuts are toasted.

Step 7

SERVEServe pies with broccolini on the side.