Savour the fragrance of truffle and lovely flavour of brie cheese in this hearty mushroom pie.

Ingredients

• 50g butter
• 500g button or mixed mushrooms, sliced
• 3 large French shallots, finely sliced (or onions)
• 4 cloves garlic, finely chopped
• 15g thyme, leaves stripped
• 1 pinch of lemon zest (optional)
• ¼ cup finely grated parmesan
• ⅓ cup sour cream
• 1 egg
• 4 sheets ready rolled puff pastry, thawed
• 300g double cream truffle brie, sliced

Method

1. Heat a large frying pan over high heat. Add the butter and stir until melted, 1 minute. Add the mushrooms, French shallots, garlic, thyme and
2. lemon zest (if using) and cook, stirring, until softened, 4-5 minutes. Preheat the Sunbeam Pie Magic®.
3. Remove from the heat and stir in the parmesan, sour cream and egg with a generous pinch of salt and pepper. Cut out the pie bases and tops from the pastry sheets, using the Pie Maker cutter.
4. Place the pastry base into the pre heated Sunbeam Pie Magic®. Half fill the pie bases with mushroom filling, then divide the brie slices between the pies,
5. then fill with the remaining mushroom filling. Place the pastry tops over the filling.
6. Cook the pies until golden brown, approximately 8 minutes. Serve.