Garlic mushroom pastry (for my vegetarian friend, Y)

Always have pre-rolled puff pastry in the freezer. One, it’s fast. Two, it can be vegetarian. And three, miracles do happen after a spell in the oven.

And because I had pre-rolled puff pastry in the freezer (and mushrooms), I was vegetarian ready! But the vegetarian friend didn’t come…

Thankfully this still went down well with the omnivores. Next time, my vegetarian friend!

Garlic mushroom pastry 

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1. Preheat oven to 225 degree C.
2. Cut up pre-rolled puff pastry into rounds OR you can not waste like me and make rectangular ones! Lightly score the edges with a 2cm border. Stab the base a couple of times with a fork.
3. Cut up the mushrooms if large. You can use any type!
4. Mix together softened butter with diced shallots and crushed garlic [notice I lost my crusher], Dijon mustard, fresh herbs like parsley/chives/sage/tarragon/whatever’s in the house/garden/fridge, salt and pepper. Mix in mushrooms.
5. Pile the mushrooms on to the pastry [this is the part at which I failed].
6. Brush borders with egg yolk.
7. Bake 20 min.