300g frozen puff pastry

1 egg

3 tablespoons butter

350g sliced mushrooms

4 tablespoons flour

280ml milk


Making the cases

Flour surface and roll out pastry to around 1cm thick.

Cut six 7.5cm circles with a pastry cutter. Make a smaller cut 1/2cm inside each case all around but do not cut all the way through.

Place on a baking tray and chill in the refrigerator for 30 minutes.

Brush the tops of the cases with the egg and bake at 200°c for 20 minutes .

Cool on a wire rack then carefully remove the lids with a sharp knife and scoop out any uncooked mixture.

Making the filling

In a small saucepan melt the butter and add sliced mushrooms.

Mix in the flour and allow to cook for a minute or two.

Blend in the milk, bring to a boil, lower the temperature and simmer for 2 minutes.

Fill the prepared cases with the filling, replace the lids and return to the oven for another 15 minutes.

Products used 

Home Made Tin Flour Shaker

Kitchen Craft Beech Wood Solid 40cm Rolling Pin

Kitchen Craft 7.5cm Round Metal Cookie Cutter

Master Class Silver Anodised 36cm Baking Tray

Colourworks Silicone Pastry / Basting Brush

Master Class Non-Stick 46cm x 26cm Cooling Tray

Master Class 10cm Ceramic Utility Knife

Master Class Set of 4 Teaspoons

Kitchen Craft Stainless Steel 12cm Extra Deep Saucepan

Colourworks Silicone Spoon