In The Kitchen

Method

1. Preheat oven to 220°C (200°C fan-forced).
2. In a large frying pan, melt the butter over medium-high heat. Add the mushrooms, shallot, garlic and thyme. Cook for 10 mins or until mushrooms are golden brown. Remove from heat. Season with salt and pepper. Set aside to cool completely.
3. Cut the edges of the bread and with a rolling pan, flatten.
4. Grease a 12-hole, 1½-tbs mini muffin pan and line each hole with flat bread.
5. Divide the mushroom mixture among pastry, pressing into the pastry. Fold pastry corners over the mushroom mixture to partially enclose. Brush pastry with egg and sprinkle with sea salt flakes.
6. Bake for 15 mins or until golden brown on bottom.

Transfer to a serving platter.
Serve warm.