Brandied Mushroom Pies

• 45 g butter
• 2 onions, sliced
• 1 kg baby mushroom, halved
• 2 tablespoons brandy
• 1 tablespoon cornflour
• 600 ml sour cream
• 2 sheets premade puff pastry
• 1 egg, lightly beaten

1. Heat butter in large pan, add onions, cook stirring until lightly browned, add mushrooms, cook over high heat until just soft.
2. Add brandy, cook until liquid evaporates, add blended cornflour and sour cream, stir until mixture boils and thickens, cool to room temperature.
3. Divide mixture between 8 souffle dishes (1/2-cup capacity).
4. Cut each pastry sheet into 4 squares.
5. Cut a 1cm strip from edges of each square.
6. Press this strip of pastry around inside rim of each souffle dish; strips should wrap round dishes twice.
7. Brush pastry around rim with a little water.
8. Place square of pastry on top, press to seal pastry to rim.
9. Trim pastry, decorate edge, brush with egg.
10. Bake at 200C for 20 minutes or until golden brown.

butter, onions, baby mushroom, brandy, cornflour, premade, egg

Taken from www.food.com/recipe/brandied-mushroom-pies-203213 (may not work)