Creamy, garlic mushrooms served on a bed of puff pastry and baked until golden brown.
Make up the Schwartz Garlic, Mushroom & Cream Sauce according to the sachet instructions. Pour the sauce into the mushrooms. Stir and remove from the heat.
Roll out the pastry on a lightly floured surface to a 30 cm square. Cut the square in half to form 2 rectangles. Using a small sharp knife score 1.5cm inside the pastry edge, forming a rim. Brush the rim with the remaining milk and lift the pastry rectangles onto a non stick baking sheet. Spoon the mushrooms into the centre of each rectangle, making sure they are piled high. Bake the pastry rectangles for 15 minutes. Lift the cooked pastry cases onto plates, slice in half and garnish with a few salad leaves and serve immediately.
Pre heat the oven to 225°C, 425°F, Gas 7.
Heat the oil in a frying pan and fry the onion for 2 minutes until softened. Add the Garlic and mushrooms and fry for a further 5 minutes, season to taste.