375g puff pastry
1 handful fresh parsley, chopped
1 clove garlic
300g wild mushrooms
- Roll the pastry out on a flat surface and cut out four circles (size is up to you). Leave to chill in a lined baking tray in the fridge
- Heat oven to 200C/fan 180C/Gas Mark 6
- Heat a large pan till very hot, add butter and fry mushrooms till all liquid is gone, season and mix with Parmesan, parsley and garlic.
- Score 1cm around the edge of the tarts and generously fill with yummy mixture. Brush the edges with the beaten egg and bake for 20 mins until puffy and golden. Serve hot.
Check out this, its genius. Really delicious stuff and extremely easy to make.