Instructions: Aga equipment:
wire shell on third set of runners in roasting oven

Roll out the pastry until 6mm thick then cut it into four oblongs about 75mm x 125mm.

Place the pastry on a large baking sheet and carefully mark a rim of about lent around each box.

Brush with egg and scatter with sesame seeds.

Dont let the egg seal the edges of the pastry otherwise it will not puff up in the aga.

Bake for 12 minutes or until the boxes are a light golden brown.

Carefully cut away the centres of the boxes to form lids.

Prepare the mushroom filling while the pastry is baking.

Cook the onions in the oil in a frying pan on the simmering plate until they arc soft then add the sliced mushrooms and stir fry for 3 to 4 minutes.

Add the mace a little seasoning and the cream then continue heating until piping hot.

Spoon the mushrooms into the prepared boxes and replace the lids. Serve with a salad leaf garnish with the: chives sticking up out of the boxes.

Inspired by Chef/Patron Nik Westacott at Platters Restaurant in Chichester this is a recipe devised by a fungi fanatic to celebrate the wild mushroom season. It can also be made with regular cultivated mushrooms or a selection of the exotic fungi available in supermarkets. You could always soak a few dried porcini and add them to button mushrooms.

Serves 6

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