Mushroom Puffs

Ingredients

• 0.5 tablespoon butter 
• 0.3 pound button mushrooms cleaned trimmed finely chopped
• 1  eggs 
• 2 teaspoons thyme leaves dried fresh minced
• 1 teaspoon garlic minced (1 or 2 cloves)
• 0.3 cup heavy cream 
• 1 tablespoon madeira wine 
• 0.5 tablespoon olive oil 
• 0.5 pound puff pastry chilled
• 1 tablespoon shallots minced ( 1 small)
• 0.5 tablespoon soya sauce 

Equipment

• frying pan
• baking sheet
• oven
• whisk
• cookie cutter
• rolling pin
• funnel

Directions

1. Melt butter with olive oil in a medium frying pan over medium-high heat.
2. Add shallot and garlic and cook 30 seconds, stirring.
3. Add mushrooms and thyme and cook, stirring occasionally, until mushrooms stop giving off liquid and start to brown, about 5 minutes.
4. Add Madeira and soy sauce and cook just until liquid has evaporated, about 2 minutes.
5. Let cool to room temperature.
6. Preheat oven to 40
7. On a floured work surface and with a floured rolling pin, roll pastry sheet out to a thickness of 1/8 in.
8. Cut pastry into rounds with a buttered and floured 2-in. biscuit or cookie cutter with fluted edges and arrange rounds 1/2 in. apart on 2 baking sheets.
9. Press the middle of each round with your finger to make a depression, leaving a 1/4-in.-wide rim. Poke each center once with a fork and top with a scant tsp. of mushroom filling.
10. Whisk egg and cream together and set aside.
11. Bake pastries until golden brown and beginning to puff, 8 to 12 minutes.
12. Remove from oven and lower heat to 35
13. With the end of a small funnel, carefully punch down centers of pastries while spooning about 1/2 tsp. egg-cream mixture through funnel (to help guide the liquid) and into pastry (spoon in more if the pastry will accept it without overflowing).
14. Bake pastries another 10 to 15 minutes, or until deep golden brown.