Brandied Mushroom Pies

1. 1

   Heat butter in large pan, add onions, cook stirring until lightly browned, add mushrooms, cook over high heat until just soft.

2. 2

   Add brandy, cook until liquid evaporates, add blended cornflour and sour cream, stir until mixture boils and thickens, cool to room temperature.

3. 3

   Divide mixture between 8 souffle dishes (1/2-cup capacity).

4. 4

   Cut each pastry sheet into 4 squares.

5. 5

   Cut a 1cm strip from edges of each square.

6. 6

   Press this strip of pastry around inside rim of each souffle dish; strips should wrap round dishes twice.

7. 7

   Brush pastry around rim with a little water.

8. 8

   Place square of pastry on top, press to seal pastry to rim.

9. 9

   Trim pastry, decorate edge, brush with egg.

10. 10

    Bake at 200C for 20 minutes or until golden brown.

* Per serving · 4 servings · Values may vary.

No additional tips available.