José Pizarro


2 tablespoons olive oil
300g mixed wild mushrooms
100g Picos Blue cheese, crumbled
40g watercress leaves
300ml double cream
4 large eggs
Sea salt flakes and freshly ground black pepper
For the pastry:
50g walnut pieces
225g plain flour
130g chilled butter, cut into pieces (or half butter, half lard for non-vegetarians)

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