Mushroom and tofu pies

Carolyn Robertson

Ingredients

250 g	Field mushrooms, thickly sliced, reserve 4 slices for decoration (Main)
3 Tbsp	Sunflower oil
25 g	Button mushrooms, halved
250 g	Tofu, cut into 1cm cubes (Main)
5	Spring onions, finely sliced
3 Tbsp	Light soy sauce
2 Tbsp	Hoisin sauce
1 pinch	Chilli powder
2 sheets	Puff pastry
1	Egg, lightly beaten with a little milk to glaze

Directions

1. Heat a large frying pan or wok and stir-fry mushrooms, tofu and spring onions in oil.
2. Add chilli powder, soy and hoisin sauces and toss well over heat for a few minutes. Set aside to cool.
3. Divide cold mixture between four 1-cup capacity ramekins or pie dishes.
4. Cut out pastry to form lids and place over filling. Secure edges by pressing with a fork.
5. Cut several slits in the surface to allow steam to escape and decorate each with a slice of mushroom. Chill for 30 minutes.
6. Preheat oven to 210C.
7. Brush pastry lids with egg glaze and bake for 20-25 minutes until puffed and golden brown.