Swiss Brown Mushroom Pie with Tarragon Cream

Method

1. Pie Filling
2. Melt butter in heavy pan, add onions and garlic, cook till softened.
3. Add mushrooms and tarragon, cook till juicy.
4. Add flour and cook for 1-2 minutes, add vegetable stock & simmer for 12 minutes till thick and creamy.
5. Take off heat and add cream, add seasoning.
6. Cool
7. Crust
8. Cut out circles of savoury pastry to fit and go up sides of muffin tin or pie dish.
9. Spoon in cold mix, 2/3 to fill pastry mould.
10. Cut out puff pastry to cover filling, fit over mix.
11. Brush with beaten egg
12. Bake at 175oC for 20 minutes or until golden and base is cooked.