Mixed Mushroom Puffs
375g Ready to roll puff pastry
1 beaten medium egg (for glazing)
for the filling
2tbsp olive oil
1 onion, peeled and chopped
2 garlic cloves, peeled and crushed
4oz/100g each of shiitake, oyster and button mushrooms, sliced
1tsp plain flour
300ml double cream
50g walnuts, chopped
salt and black pepper to taste
1. Preheat the oven to 425F/220C. Cut the pastry into 8 rectangles and put onto a baking tray scoring 4 of them into a lattice type pattern on top with a sharp knife. Brush each rectangle with the beaten egg and bake for 20-25 minutes.
2. In the meantime, heat the oil in a large skillet, add the onions and garlic cooking for about 5 minutes, remove the skillet from the heat, pour in most of the double cream then mix the flour in with the remaining cream until smooth. Add the walnuts to the skillet and return to heat, gently bring to a boil and continuously stirring add the remaining cream mixture, simmer for about 2 minutes stirring once or twice.
3. Arrange the pastry bottoms (the ones without the pattern) onto four warm plates, spoon over a good helping of the mushroom mixture and top with the lattice pastry tops.