Julie Le Clerc: Mushroom and Tofu Pies

Serves 4

3 Tbs sunflower oil

250g field mushrooms, thickly sliced (reserve 4 slices for decoration)

250g button mushrooms, halved

350g tofu, cut in 1cm cubes

5 spring onions, finely sliced

3 Tbs light soy sauce

2 Tbs Hoisin sauce

pinch chilli powder

2 sheets ready rolled puff pastry

1 egg, lightly beaten with a little milk to glaze

1. Heat a large frying pan or wok andstir-fry mushrooms, tofu and spring onions in oil. Add chilli powder, soy and hoisin sauces and toss well over heat for a few minutes. Set aside to cool.

2. Divide cold mixture between four 1-cup capacity ramekins or pie dishes. Cut out pastry to form lids and place over filling.

Secure edges by pressing with a fork. Cut several slits in the surface to allow steam to escape and decorate each with a slice of mushroom. Chill for 30 minutes. Preheat oven to 210C.

3. Brush pastry lids with egg glaze. Bake for 20-25 minutes until puffed and golden brown.


* More of Julie Le Clerc's recipes are available in viva, part of your Herald print edition every Wednesday.

* Email Julie Le Clerc