SERVES 4

  • 250g (9oz) Puff pastry
  • 1 egg yolk, lightly beaten
  • 250g (9oz) mushrooms (wild if possible)
  • 2 tablespoon oil
  • 1 clove of garlic, finely chopped
  • A generous knob of butter
  • 1 tablespoon fresh thyme leaves
  • 3 tablespoons fresh chives
  • 3 tablespoons double cream
  • 25g (1oz) parmesan cheese, grated

Preheat the oven to 200°C (400°F/Gas 6). Roll out the pastry to roughly 5mm (¼in) thickness and then cut out four 12cm (5in) squares. Transfer to a baking sheet. Score a lid on one side of each square, leaving a border of 1.5 cm (½in) around the edge. Brush the pastry with egg yolk and bake for 12 minutes until crisp and golden brown. Meanwhile, cut the mushrooms in thin slices. Heat the oil in a large frying pan, when hot add the mushrooms and garlic. Fry until golden brown and all the mushroom liquor has run out and mostly evaporated. Add the butter, thyme, chives and cream and cook for 2-3 minutes until slightly reduced. Taste and check for seasoning and stir in the cheese. When the pastry boxes are cooked and cooled down slightly, carefully remove the lids with a sharp knife. Divide the mushroom mixture between the boxes, perch the lids on top and serve immediately.