Chesswood Creamed Mushrooms - 6 x 200g

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Meanwhile, make the filling. Melt the butter in a large frying pan over a medium–high heat. Add the mushrooms and cook for about 5 minutes, stirring often, until softened and fully cooked. Add the garlic and cook for another minute. Pour in the cream and allow to bubble until it coats the mushrooms in a light sauce. Stir in the Parmesan and most of the chopped herbs and season well. Arrange the 10cm/4in rounds on the prepared baking sheet, leaving plenty of space between each one. Using a pastry brush, lightly brush the pastry rounds with beaten egg.