300g frozen puff pastry
3 tablespoons butter
350g sliced mushrooms
4 tablespoons flour
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.
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