Mushroom (or Potato) Party Pies

 60g butter
250g button mushrooms, peeled and stalks removed, thinly sliced
1 french shallot, peeled and finely diced
1 clove of garlic, peeled and crushed
6 fresh thyme sprigs
1/2 cup dry white wine
1 sheet frozen puff pastry, removed from the freezer to thaw
1/4 cup milk
50g sharp cheese like feta or pecorino
50g cheddar cheese, grated
salt and pepper to taste

Preheat the oven to 200 degrees celsius (fan-forced).

Melt the butter in a large frying pan over medium-high heat.

Add the mushrooms, shallot and garlic and thyme. Yes use the whole sprig, no need to strip off the leaves.

Cook for 10 minutes, until the mushrooms are golden brown.

Pour in the wine and simmer for 3 minutes to allow the alcohol to evaporate.

Remove from the heat, remove the thyme and season with salt and pepper to taste. Seasoning is very important with this one because the flavours are quite simple.

Add cheddar cheese and stir to combine.

Allow to cool.

Spray a patty pan tray with spray-on olive oil.

Cut pastry into 8cm squares.

Place pastry on the patty pan tray, place 1 desert spoon of mushroom filling on pastry. Push down on filling with the spoon to flatten it a little.

Sprinkle a little grated pecorino or crushed feta over each pie.

Fold opposite corners together and press gently to close.

Brush the pastry with milk using a pastry brush. Make sure you brush the exposed edges as much as possible.

Bake for 15 minutes or until well browned and bases of pastry shell are cooked and crisp.

Try this as a potato party pie by replacing the mushroom with 1 large brushed potato, peeled, diced and boiled until cooked. Sprinkle with parmesan cheese before folding and sealing the pastry.

Try this with a little avocado salsa squashed onto the top of the pie.

Try this with chopped dill or chopped chives sprinkled over the top of the mushrooms.