Petits Pâtés à la Bourgeoise

Ingredients

• feuilletage
• feuilletage trimmings
• hachis
• mushrooms
• parsley
• egg-wash

Instructions

1. Roll feuilletage 6 to 7 millimetres thick and cut as many rounds of 6 centimetres diameter as there are pies to make.
2. Roll out the trimmings thinner and cut the same number of discs; lift these onto moistened baking sheets and brush their edges very lightly with water.
3. Mix the fine hachis with raw chopped mushrooms and chopped parsley, and set a marble-sized piece in the middle of each of the thinner discs.
4. Cover with the first rounds and press them down with the back of a round cutter 5 centimetres in diameter.
5. Brush with egg-wash and bake 13 to 15 minutes in a hot oven.