1

Make filling: Heat oil in a large, non-stick frying pan over medium heat. Add onion. Cook, stirring, for 5 minutes or until soft. Add mushrooms. Increase heat to high. Cook for 8 to 10 minutes or until mushrooms are soft and juices evaporated. Add currants and orange rind. Set aside to cool.

2

Preheat oven to 200°C. Grease 2 baking trays. Transfer mushroom mixture to a bowl. Add breadcrumbs, walnuts and salt and pepper. Mix well.

3

Place 1 pastry sheet on a workbench, long side facing you. Lightly brush with butter. Top with another pastry sheet. Spoon ½ cup mushroom mixture in a 1cm-thick line along pastry, leaving a 1cm border at both short ends. Starting from long end closest to you, roll up pastry to enclose filling. Shape into a flat scroll (see note). Place on prepared tray. Repeat with remaining pastry, butter and filling.

4

Brush tops with butter. Bake for 25 to 30 minutes or until golden. Serve warm.

Serving size: 1/16 of the recipe

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.