Leek and Onion Puff Pasties

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1   INGREDIENTS

• Butter 25 gm
• Onion, peeled and chopped 1
• Medium leeks, trimmed and thinly sliced 2
• Sugar 1 tsp
• Chestnut mushrooms, wiped and sliced 75 gm
• A packet of ready rolled puff pasty
• Beaten egg, to glaze 1

2   COOKING DIRECTIONS

1. Melt the butter in a pan, add the chopped onion and sliced leeks.
2. Stir together and cook gently until softened, for about 10 minutes.
3. Stir in the sugar and cook for a further 10 minutes on until the mixture begins to brown, stirring occasionally to prevent it from burning.
4. Add the mushrooms to the pan and cook for 5 minutes.
5. Leave to cool. Preheat the oven to 200°C.
6. Divide the pastry into eight squares.
7. Spoon a little mixture into the centre of each square.
8. Brush the edges with beaten egg and fold up to form parcels.
9. Arrange the parcels on a baking sheet and brush with egg glaze.
10. Bake in the preheated oven for 20 minutes, or until puffy and golden.

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