Sherried Mushroom Puffs

1. Preheat oven to 200*C. Heat the butter in a frying pan, gently fry the shallots until softened but not brown. 2. Add mushrooms and stir for a few minutes until softened. Splash in the Sherry and allow to bubble until it has almost evaporated. 3. Remove from the heat and stir in the creme fraiche, parsley or thyme and plenty of salt and pepper. Allow to cool. 4. Roll out the puff pastry thinly and stamp out into size and shape of puffs required. Brush edges with a little milk or beaten egg, spoon some mixture into the centre of each round. Fold over and seal the edges (or leave unfolded for a tartlet-type effect, instead of a puff). 5. Put on a damp baking sheet, brush any exposed pastry with egg, and bake for 8-10 minutes until puffed and golden. Serve warm. Alternatives to the basic mix are to add cheese: choose a melty one, e.g. Taleggio or camembert (take the rind off); pancetta or parma ham in little ribbons, asparagus, and/or probably basically anything that you fancy would work! I've also done cherry tomatoes, red onions, roasted peppers and parmesan, which went down well!