September 24, 2018
Comfort Food, Lunch, Snacks,
Eggs, Vegetables, Mushrooms, Onions, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Pantry/Shelf, Quick Meals, Entertaining, Game/Sports Day, Oven Bake, Stove Top, Vegetarian more
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"From one of our national supermarkets free monthly magazine, March 2018."
Position a rack in bottom of oven and preheat oven to 220C/200C fan forced.
In a large frying pan, melt the butter over medium-high heat and add the mushrooms, shallot, garlic and thyme and cook for 10 minutes or until mushrooms are golden brown and then add the wine and cook for 3 minutes or until liquid is reduced.
Remove from heat and season salt and pepper and set aside to cool completely.
Place the pastry on a clean work surface and cut twelve 6cm squares from the pastry (you will have some pastry left over).
Grease a 12 hole, 1 1/2 tablespoon mini muffin pan and line each hole with pastry and then divide the mushrooms mixture among the pastry, pressing into the pastry and then fold the corners over the mushroom mixture to partially enclose.
Brush pastry with egg and sprinkle with sea salt flakes and bake for 15 minutes or until golden and brown on bottom and then transfer to a serving platter and sprinkle with the extra thyme and serve warm.
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