Mushroom and Tofu Pies
( SERVES 4 )

NZ Herald 26/8/2004

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3 tbsp	Sunflower oil
250 g	Field mushrooms, thickly sliced (reserve 4 slices for decoration)
25 g	Button mushrooms, halved
250 g	Tofu, cut into 1cm cubes
5	Spring onions, finely sliced
3 tbsp	Light soy sauce
2 tbsp	Hoisin sauce
1 pinch	Chilli powder
2 sheets	Puff pastry
1	Egg, lightly beaten with a little milk to glaze

Heat a large frying pan or wok andstir-fry mushrooms, tofu and spring onions in oil.
Add chilli powder, soy and hoisin sauces and toss well over heat for a few minutes. Set aside to cool.
Divide cold mixture between four 1-cup capacity ramekins or pie dishes.
Cut out pastry to form lids and place over filling. Secure edges by pressing with a fork.
Cut several slits in the surface to allow steam to escape and decorate each with a slice of mushroom. Chill for 30 minutes.
3. Preheat oven to 210 degC. Brush pastry lids with egg glaze.
Bake for 20-25 minutes until puffed and golden brown.