Mini Mushroom Pies

INGREDIENTS 

250 g closed cup mushrooms
2 celery sticks
1 small onion
2 spring onions
2 garlic cloves
250 ml milk
1 Tbsp plain flour
25 g butter
Salt and black pepper
Dill
1 pack of ready-rolled puff pastry

METHOD

Pre-heat the oven to 190°C (170°C Fan Gas Mark 7)
Cut the onion, garlic and spring onions.
Melt the butter in a large frying pan and add the onions and garlic.
Fry gently until soft, then chop the celery sticks and mushrooms and fry together on a low to medium heat until tender.
Once all the water has been released and absorbed, add the flour then the milk and mix well with a wooden spoon until you get a creamy texture.

Remove from the heat, season well with salt, black pepper and dill.
Set aside to cool completely.

Dust some flour onto the working surface and place the ready rolled puff pastry. Use a round cookie cutter or a glass to cut 12 rounds. 6 will be needed for the bottom and 6 for the top of the pies.
Line each of the moulds with one of the larger pastry round.

Fill each pie with the mushroom mixture, then top each pie with the smaller pastry lids.

Bake for about 20-25 minutes.