Autumn and winter is all about comfort food and hot pastry with a spicy filling is my ‘go to’.
- 1tbsp chilli oil
- 1 red onion, finely chopped
- 1tsp chilli paste
- 3 tsp finely chopped garlic
- 100g cherry tomatoes, halved
- 1/4tsp cumin
- 1/4tsp garam masala
- 150g mushrooms, halved
- 320g puff pastry ready-rolled
- Egg, beaten
Preheat the oven to 200C. Heat the oil in a saucepan and fry the onion, garlic and chilli paste until the onion is soft.
Add the tomatoes and cook for a minute. Stir in the spices and salt and add the mushrooms. Cover and simmer for 10 minutes.
Line a baking tray with baking paper. Layout the pastry and cut into eight squares.
Divide the mushroom mixture up between the eight squares by spooning some into the middle of each. Wipe some water along the sides of the pastry and fold it over, sealing by pressing down the edges.
Place all the rectangles on the baking paper and lightly brush over the beaten egg on top. Cook in the oven for 20 minutes.