Instructions: Roll out pastry into 12x14 inch rectangles. Cut into 3 inch rounds, about 24, and place in muffing pans. Prick the bases with a fork and place cubes of bread in each to prevent pastry from rising in the middle. Bake at 425 F for about 10 minutes. Heat the butter, add the onion and cook slowly until softened. Add the mushrooms and cook about 5 minutes. Add the broth and wine and cook rapidly until the liquid is reduced by half. Stir in the tomato paste and corn starch mixture and bring to a boil, stirring until thickened. Add the sour cream and reheat gently. Spoon into the pastry shells, garnish and serve warm.

Serves 6 to 8

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