MUSHROOMS TOPPED WITH PUFF PASTRY

Yields6 Servings
 750 g mushrooms
 150 g butter
 1 tsp mixed herbs
 5 rashers cooked crispy bacon roughly chopped
 200 ml single cream
 1 tablespoon brandy or sherry
 1 tbsp plain flour
 150 g strong cheddar cheese, grated
 750 g puff pastry
 1 egg beaten
1

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

2

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

3

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

4

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