• 500g mushrooms cubed
• 1 white onion diced
• 1 clove garlic
• 100ml white wine
• 100ml cream
• 1 tsp paprika
• 1 tsp parsley
• 1 tsp Gilly’s Blonde Balsamic Dressing (for the sauce)
• 1 tsp Gilly’s Original Balsamic Dressing, to drizzle for serving

Step 1 - Bake pastry cases

Preheat oven to 180 Celsius.
Take a pre-rolled puff pastry sheet and fold in two.
Cut folded sheet into 6 and score a line in the top 1 cm inside the edge.
Egg wash the pastry and bake on a baking tray until browned and risen.
Cut the scored section out and leave to sit.

Step 2 - Make the mushroom filling

Fry onion in olive oil until soft.
Add mushrooms and garlic and cooked until browned.
Add wine and reduce by half.
Add paprika, Gilly’s Blonde Balsamic Dressing and cream and reduce until thick.

Step 4 – Finishing Touches

Fill pastries with mushroom mix and replace the top, serve with rocket and Gilly's Original Balsamic Dressing.