| modern |
| butter |
|
|
Fry until reduced; drain excess liquid |
Roll pastry out thinly, cut into 5cm fluted circles. Place teaspoon of mushroom on top, brush half the rim with water, fold over, seal tightly. Brush with egg. Bake in moderate oven until puffed and golden. |
| 2kg mushrooms |
trim, chop finely |
| 6 spring onions |
chop finely |
| garlic and herb cream cheese |
|
|
Stir in |
| 2 teaspoons dill |
chopped |
| puff pastry |
|
| 1 egg yolk |
beat lightly |
| traditional |
| 5oz butter |
Mix, cutting into them with a knife. Knead quickly into a dough. Rest in refrigerator 30 minutes. |
Roll dough out thinly, cut 5cm circles. Top with some mushrooms. Fold in half, firmly press edges together. Arrange on metal sheet, bake in hot oven until golden brown. If not served immediately, reheat in oven before serving. |
| 8oz flour |
| 1 small egg |
| 1 tablespoon sour cream |
| 1/2 teaspoon salt |
| butter |
|
|
Fry |
| mushrooms |
|
| small onion |
chop finely |
| 1 tablespoon breadcrumbs |
|
Blend in, season |
| 1 egg |
|