Ingredients
- 40 g (1 1/3 oz) butter
- 2 cloves garlic, crushed
- 500 g (1 lb) button mushrooms, sliced
- 1 small red pepper (capsicum), finely chopped
- 2/3 cup (160 g/5 1/4 oz) sour cream
- 3 teaspoons seeded mustard
- 1/2 cup (65 g/2 1/4 oz) finely grated Gruyère or Cheddar cheese
- 6 sheets ready-rolled puff pastry
- 1/2 cup (65 g/2 1/4 oz) finely grated Gruyère or Cheddar cheese, extra
- 1 egg, lightly beaten
Method
1. Preheat the oven to moderately hot 190°C (375°F/Gas 5). Lightly grease two oven trays with melted butter or oil. Heat the butter in a large pan. Add the garlic and mushrooms, cook over medium heat, stirring occasionally, until mushrooms are tender and liquid has evaporated. Remove from heat and cool. Stir in red pepper.
2. Combine the sour cream, mustard and cheese in a small bowl and mix well. Cut twelve circles with a 14 cm (5 1/2 inch) diameter from pastry. Spread cream mixture over six of the circles, leaving a 1 cm (1/2 inch) border. Top each with mushroom mixture.
3. Sprinkle each with two teaspoons of extra grated cheese. Brush around the outer edges with beaten egg; place reserved pastry rounds on top of the filling, sealing the edges with a fork. Brush the tops of the pastry with egg. Sprinkle the remaining cheese over the pastry. Place the pies on oven trays and bake for 20 minutes or until lightly browned and puffed.
