a veggie alternative to the Greggs style pasty
Roll out the pastry
Cut into 4 large squares
Make diagonal cuts from each corner towards the middle. Preheat oven to 200C
Chop your mushrooms
Melt the butter in a large frying pan
Add the mushrooms and thyme and sautée until no more liquid comes out of the mushrooms
Season with salt and pepper
Add a tbspn Dijon mustard stir in
Add 2-3 tbspns creme fraiche and cook for a further minute or 2
Take off of the heat and allow to cool
When cooled put spoonfuls of the mushroom mix into the middle of each square
Brush the pastry with beaten egg
Bring every other corner of the pastry into the centre , creating a star effect
Put onto a baking tray
Brush tops with egg wash
Bake for about 20mins or until golden and risen