Recipe for Wild Mushroom and Potao Pasties with Parmesan 
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Yield:
4 pasties
Ingredients:
Amount Ingredient
4 x fresh porcini wiped and sliced or 2 handfuls of other wild mushrooms wiped trimmed and larger ones sliced
1 x salt and pepper
60 gm butter
2 clv garlic chopped
rosemary thyme or flatleaf parsley chopped
1 pkt shortcrust pastry
2 lrg baking potatoes boiled in their skins until partially cooked then peeled
truffle oil
chunk parmesan to grate
Instructions:
Instructions: Preheat the oven to 190C/ 375F/Gas Mark 5.

Fry the mushrooms in half of the butter with salt and pepper then add the garlic and the herb of your choice stir and fry for a few more seconds. Leave on one side to cool.

Roll out the pastry to about a 5mm thickness and cut into four rectangles.

You may only be able to manage three; if so reroll all the scraps to make the fourth.

Stack three slices of cooked potato sandwiched with the flied mushrooms in the middle of each rectangle sprinkling each layer with truffle oil and lots of parmesan dabs of butter and salt and pepper.

Fold in the long edges of the pastry rectangles to contain the filling then fold in the sides on top of each other to make a parcel.

Turn over and place the pasties on a greased baking sheet seamside down.

Slash the tops of each pasty with three parallel diagonal cuts brush with egg then bake for about 30 minutes or until golden and cooked.

Ever wondered what to do with that little bottle of truffle oil lurking in your kitchen cupboard? Well this is it.

Makes 4 pasties

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