Upside-down mushroom pie

Ingredients: 

• 350g/12oz pack ready-rolled puff pastry
• knob of butter
• 100g/3½oz mixed mushrooms, chopped if large
• 1 garlic clove, peeled and sliced thinly
• 2 spring onions, sliced
• 75g/2¾oz ready-cooked chestnuts
• 100g/3½oz crème fraîche
• Salt and freshly ground black pepper
• To garnish
• fresh flatleaf parsley, chopped

Preheat the oven to 230C/450F/Gas 8.
Unwrap the puff pastry and place onto a chopping board. Use teacups to cut out two small circles (the remaining pastry can be saved for another use).
Place the pastry circles onto a baking sheet and bake in oven for seven minutes until puffed and golden.
Meanwhile, heat the butter in a large non-stick pan. Add the mushrooms, followed by the garlic and spring onion and cook for three minutes, until the mushrooms start to turn golden.
Stir in the chestnuts and cook for one minute.
Add the crème fraîche and stir through until melted.
Season to taste with salt and freshly ground black pepper.
Pour the cooked mixture into the teacups to half-fill them.
Remove the puff pastry lids from the oven. Place one lid over the top of each teacup. Place the plate on top and then flip over onto serving plates.
Spoon over any remaining pan juices and sprinkle with parsley to serve.
 

 

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