from The Essential Vegetarian Cookbook

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Name: Cheese and Mushroom Pies
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 6
Cuisine: not set
Ingredients: 1 1/3 ounce butter; 2 cloves garlic crushed; 1 lb button mushrooms sliced; 1 small red pepper finely chopped; 2/3 cup sour cream; 3 teaspoons seeded mustard; 1/2 cup Gruyere or Chedder cheese finely grated; 6 sheets puff pastry; 1/2 cup Gruyere or Chedder cheese extra; 1 egg lightly beaten

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INGREDIENTS

1 1/3 ounce butter
2 cloves garlic ; crushed
1 lb button mushrooms ; sliced
1 small red pepper ; finely chopped
2/3 cup sour cream
3 teaspoons seeded mustard
1/2 cup Gruyere or Chedder cheese ; finely grated
6 sheets puff pastry
1/2 cup Gruyere or Chedder cheese ; extra
1 egg ; lightly beaten

INSTRUCTIONS

1. Preheat the oven to 375 degrees. Lightly grease two oven trays with melted butter or oil. Heat the butter in a large pan. Add the garlic and mushrooms; cook over medium heat, stirring occasionally, until mushrooms are tender and liquid has evaporated.

2. Combine the sour cream, mustard and cheese in a small bowl and mix well. Cut twelve circles with a 5.5 inch diameter from pastry. Spread cream mixture over six of the circles, leaving a 1/2 inch border. Top each with mushroom mixture.

3. Sprinkle each with two teaspoons of extra grated cheese. Brush around the outer edges with beaten egg; place reserved pastry rounds on top of the filling, sealing the edges with a forth. Brush the tops of the pastry with egg. Sprinkle the remaining cheese over the pastry. Place the pies on oven trays and bake for 20 minutes or until lightly browned and puffed.

NOTES

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Cheese and Mushroom Pies

1 1/3 ounce butter
2 cloves garlic crushed
1 lb button mushrooms sliced
1 small red pepper finely chopped
2/3 cup sour cream
3 teaspoons seeded mustard
1/2 cup Gruyere or Chedder cheese finely grated
6 sheets puff pastry
1/2 cup Gruyere or Chedder cheese extra
1 egg lightly beaten

1.  Preheat the oven to 375 degrees.  Lightly grease two oven trays with melted butter or oil.  Heat the butter in a large pan.  Add the garlic and mushrooms; cook over medium heat, stirring occasionally, until mushrooms are tender and liquid has evaporated.

2.  Combine the sour cream, mustard and cheese in a small bowl and mix well.  Cut twelve circles with a 5.5 inch diameter from pastry.  Spread cream mixture over six of the circles, leaving a 1/2 inch border.  Top each with mushroom mixture.

3.  Sprinkle each with two teaspoons of extra grated cheese.  Brush around the outer edges with beaten egg; place reserved pastry rounds on top of the filling, sealing the edges with a forth.  Brush the tops of the pastry with egg.  Sprinkle the remaining cheese over the pastry.  Place the pies on oven trays and bake for 20 minutes or until lightly browned and puffed.

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Nutrition

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Serving Size: 1 Serving (124g)
Recipe Makes: 6 Servings

Calories: 127
Calories from Fat: 85 (67%)

Amt Per Serving		% DV

	Total Fat 9.5g	13 %
	Saturated Fat 5.1g	26 %
	Monounsaturated Fat 3.1g
	Polyunsanturated Fat 0.6g
Cholesterol 21mg		6 %
Sodium 114.7mg		4 %
Potassium 407mg		11 %
Total Carbohydrate 7.6g		2 %
	Dietary Fiber 1g	4 %
	Sugars, other 6.6g
Protein 3.3g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 127

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