Preparation

Bake 6 large heart-shaped pies made out of the puff-paste for about 15 to 20 minutes
Heat margarine or butter in a pot
Add shallot and clove of garlic, stew
Add white wine and mushrooms, mix, cover and cook for about 5 minutes
Increase heat, cook in open pot until half of the fluid has gone
Add half and half and cream
Add curry, worcestershire sauce, paprika, nutmeg, pepper and salt
Distribute the filling into the heated pies, serve immediately

Ingredients

  • 450 g (1 pound) puff-paste
  • 2 tablespoons margarine or butter
  • 1 shallot, hacked
  • 1 clove of garlic, pressed
  • 800 g (1.75 pounds) small mushrooms, cut into four pieces each
  • 1 dl (3.4 fl. ounces) white wine
  • 180 g (6.3 ounces) half and half sour
  • 1 dl (3.4 fl. ounces) cream
  • 1 teaspoon curry
  • 1 tablespoon worcestershire sauce
  • ½ teaspoon paprika, a small amount of nutmeg and cayenne pepper
  • salt or spices