Mushroom Spinach and Cheese Pies

Ingredients (serves 4)

• Vegetable oil, for greasing
• 1 (25 x 25cm) sheet frozen ready rolled puff pastry
• 1 egg, lightly whisked
• 50g (1/2 cup) shredded Parmesan
• 40g (2 tbs) butter or margarine
• 2 garlic cloves, crushed
• 350g button mushrooms, sliced
• 150g oyster mushrooms, sliced
• 60mls (1/4 cup) sour cream
• 2 tbs finely chopped fresh Continental parsley Ground black pepper, to taste
• 1 bunch English spinach, trimmed

Method

1. Preheat oven to 220°C. Brush a baking tray with the vegetable oil to lightly grease.
2. Remove pastry from freezer and place on a board to defrost slightly for 2-3 minutes. Cut pastry sheet into quarters with a sharp knife. Lightly brush with the egg and sprinkle evenly with 2 tsp of the Parmesan. Place the pastry squares onto the greased baking tray and cook in preheated oven for 8-10 minutes or until golden and puffed.
3. Meanwhile, heat the butter or margarine with the garlic in a large frying pan over medium heat. Add the button mushrooms, cover and cook for 2 minutes. Stir in the oyster mushrooms, cover and cook, stirring occasionally for 2-3 minutes or until mushrooms are tender. Stir in the sour cream, parsley and pepper. Add the spinach, cover pan and cook, stirring occasionally for 2-3 minutes or until spinach is wilted. Stir in the remaining Parmesan.
4. To serve, split the pastry squares in half. Place the pastry bases onto serving plates, top with the mushroom mixture and cover with pastry lids.