A recipe from the Good Food collection.
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- 2½ cups (310 g/9¾ oz) plain flour
- ½ teaspoon salt
- 180 g (5¾ oz) cold butter, cubed
- 1 egg yolk
- ¼ cup (60 ml/2 fl oz) sour cream
- 150 g (4¾ oz) mushrooms
- 50 g (1⅔ oz) butter
- 1 small onion, finely chopped
- ½ cup (90 g/3 oz) cooked short-grain rice
- 1 hard-boiled egg, finely chopped
- 2 tablespoons finely chopped parsley
- 2 tablespoons finely chopped dill
- 1 egg, lightly beaten, to glaze
1. Lightly grease a baking tray with melted butter or oil. Process the flour, salt and butter for 20 seconds or until fine and crumbly. Add the yolk and sour cream and process for 15 seconds, or until the mixture comes together (you may need to add up to 1 tablespoon water). Turn out onto a lightly floured surface and gather together to form a smooth dough. Wrap in plastic wrap and chill for 30 minutes.
2. To make Filling: Process the mushrooms until finely chopped. In a heavy-based frying pan, heat the butter. Add the onion and cook for 3 minutes, or until softened. Add the mushrooms and cook, stirring, for a further 3 minutes. Stir in the rice. Transfer to a bowl and cool. Stir through the chopped egg and herbs and season well.
3. Roll out the pastry thinly, half at a time, on a floured surface. Cut 20 rounds, with an 8 cm (3 inch) plain cutter. Place a tablespoon of filling in the centre of each round. Brush the pastry edges with egg glaze, fold in half and pinch the edges to seal. Prick the tops with a fork. Place on the tray and chill for 30 minutes. Preheat the oven to moderately hot 190°C (375°F/Gas 5). Brush the pastries with egg and bake for 15 minutes, or until golden. Serve hot as a starter or with soup.