Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
Heat 2 tablespoon Olive oil in a pan over a low heat. Add 1 Onion and cook on low for 10 minutes, until golden brown.
Add 230 g Mixed mushrooms, 2 Garlic clove, 3 g Fresh thyme and 1 pinch Sea salt and black pepper. Cook for a further 5 minutes.
Cut 375 g Puff pastry into twelve 7.5cm/3in disks. Brush a little oil into a twelve hole muffin tin and press the pastry disks in.
Add two tablespoons of the mushroom mixture to the pastry and brush the edges of the pasty with egg. Crumble in 80 g Stilton.
Put in the oven for 15-18 minutes.
We have used a full 375g pack of puff pastry in the recipe, however you won't need to use all of it as you trim some of it off. The nutritional information reflects this.
We recommend getting the puff pastry out of the fridge for 10 minutes before using, just so it doesn't crack. However, don't get it out of the fridge for more than 30 minutes before you are going to use it, as it becomes very soft and difficult to handle.
Make sure to chop the mushrooms fairly small, so they can pack neatly in to the puff pastry cuts. Save time by chopping them all in a food processor, or even grating them. They don't need perfect shapes, as they all shrink when cooking anyway.
You don't even need to use a muffin tin for these. You could just put the circles of pastry on a lined baking tray and then add a spoonful of the mushroom mixture, leaving a boarder. These will still puff up to be little tartlets, they just won't be cups like in our photos.