A great snack or starter.


  • 300 g puff pastry
  • 1 free range egg (beaten)
  • 40 g butter
  • 175 g button mushrooms (sliced)
  • 25 g plain flour
  • 300 ml milk
  • salt and pepper


  • Pre-heat oven to 200°C (400°F/Gas 6). Defrost the pastry as per packet.
  • Roll out the pastry to ¼ inch thick.
  • Cut out six circles using a 3 in(9cm) pastry cutter. Place on and oiled baking tray.
  • Cut out a smaller circle, ½ inch smaller than the outer one, inside the pastry.
  • Do not cut completely through with the second circle.
  • Place in the fridge to chill for 30 minutes.
  • Brush the outer pastry with beaten egg and bake in a pre heated oven for 20 minutes. Place on a cooling tray.
  • Remove the lid with a knife and scoop out any soft unwanted pastry from the centres of the pastries.
  • Melt the butter in a pan.
  • Add the mushrooms and fry for 2 minutes.
  • Shake in the flour and cook for 1 minute.
  • Blend in the milk and bring to a boil and simmer for 2 minutes and season with salt and pepper.
  • Fill the cases, replace the lids and reheat for 10/15 minutes.

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