Mushrooms
Sussex Mushroom Pasties
1 packet of ready-made pastry
450g onions, chopped
1 clove garlic, crushed
225g mushrooms, sliced
1 small leek, washed & sliced
small handful shredded green herb, such as tarragon or parsley
1/4 teaspoon cayenne pepper
2 hard-boiled eggs
beaten egg for glazing
Preheat oven to 220°C. Gently fry the onion, leek & garlic in a little olive oil & after they have softened, add the mushrooms, herbs & cayenne pepper. Remove from heat. Mash hard-boiled egg yolks into mixture, roughly chop egg whites & add also. Season & leave to cool.
Divide the pastry into 8 pieces and roll out each into a small saucer-size circle.
Brush the edge of the pastry with beaten egg & spoon 1-2 tablespoons of mushroom mixture into the middle of each circle. Fold the circle over to form a pasty shape and seal by pressing or folding in a decorative way.
Brush the outsides with egg and make a small hole in the top of each to allow steam to escape. Bake for 15-20 mins & serve hot or cold.
Goes well with salads.
