Fast and easy family recipes: Creamy mushroom pastry puffs recipe

2 tablespoons butter

1 small onion, finely chopped

1 1/2 pounds mushrooms, sliced

2 cups chicken broth

1/2 cup red wine

2 tablespoons tomato paste

1 1/2 tablespoons corn starch mixed with

1/4 cup cold water

4 tablespoons sour cream

Strips of red pepper and watercress,

for garnish (optional)

Directions:

Roll out the pastry into 12x14-inch rectangles. Cut into 3-inch rounds, about 24, and place in muffin pans. Prick the bases with a fork and place cubes of bread in each to prevent pastry from rising in the middle. Bake at 425 degrees F for about 10 minues Heat the butter, add the onion and cook slowly until softened. Add the mushrooms and cook about 5 minutes. Add the broth and wine and cook rapidly until the liquid is reduced by half. Stir in the tomato paste and corn starch mixture and bring to a boil, stirring until thickened. Add the sour cream and reheat gently. Spoon into the pastry shells, garnish and serve warm. Serves 6 - 8.