MUSHROOMS TOPPED WITH PUFF PASTRY

Place the mushrooms, mixed herbs and butter in a large frying pan and cook on a low heat until soft, stirring occasionally; crumble in the bacon pieces and mix; add the brandy or sherry and pour over the cream; sprinkle in the tablespoon of flour and mix well

Divide the mixture between six ramekin dishes and place on an oven tray; pour in all the liquid from the mushrooms; sprinkle the grated cheese on top

Roll out the pastry and cut out 6 pieces about 2.5cm larger than the ramekins; brush the rims of the ramekins with the beaten egg and cover with the pastry; press the edges firmly to the ramekins and decorate with the leftover pastry

Brush with the remaining beaten egg and bake for about 10-15 minutes in the preheated oven at 190C/Gas 5, until well risen and golden