3 sheets frozen puff pastry, thawed
1 egg, lightly beaten
Smoky barbecue sauce and mushy peas, to serve
2 tblsps olive oil
2 onions, finely chopped
3 cloves garlic, crushed
2 tblsps fresh thyme leaves
200g button mushrooms, finely chopped
1kg regular beef mince
2 cups fresh breadcrumbs (140g)
2 tblsps Dijon mustard
2 tblsps smoky barbecue sauce
Salt and pepper, to taste
Grease a large, deep loaf pan (base measures 11.5cm x 20cm x 9cm deep).
To make filling, heat oil in a large, non-stick frying pan over a medium heat. Add onions, garlic and thyme. Cook, stirring occasionally, until soft. Add mushrooms. Cook, stirring for about 3 minutes, or until light golden. Transfer to a large bowl. Cool. Add remaining ingredients. Mix until combined.
Place one sheet of pastry on a clean bench. Cut remaining sheets in half. Place two pieces of pastry on two adjacent sides of whole sheet, overlapping by ½cm, to create a large square with a gap in one corner.
Cut one remaining piece of pastry crossways in half. Arrange one square in the corner to fill in the gap. Discard the other square. Use a rolling pin, gently roll over pastry joins to seal.
Lift pastry into prepared pan, pressing into corners. Trim long sides of pastry, leaving a 2cm overhang. Spoon in filling. Smooth over top. Top with remaining piece of pastry. Twist and turn pastry edges to seal. Cut five long slits across the top. Brush with egg.
Cook in a very hot oven (220C) for 25 minutes. Reduce temperature to hot (200C).
Cook for a further 35 minutes, covering loosely with foil if overbrowning, or until pastry is golden brown and a small knife inserted into the centre is hot to touch. Remove. Stand for 15 minutes. Turn out onto a board.
Cut loaf into slices. Serve with barbecue sauce and mushy peas.