Antipasto Mushroom Pies

Antipasto Mushroom Pies

375 g Sliced button mushrooms
1 red onion finely sliced
Jar marinated mixed mushrooms drained from oil
6 sundried tomatoes chopped
6 pitted Kalamata olives chopped
1 1/2 teaspoons Dijon mustard
1/4 cup cream
Salt and pepper to taste
1/2 tsp thyme

3 sheets puff pastry

Gently fry mushrooms and onions in a little olive oil until slightly browned
Add marinated mushrooms, sundried tomatoes, Dijon mustard and cream. Stir
through until cream bubbles and reduces. Add salt, pepper to taste and thyme.
Cut pastry sheets into four and lay each piece into texas muffin pans or small tart/pie dishes. 3/4 fill each sheet. Brush a little water around top edge and then lay another pastry sheet piece on top, press with fingers to seal edges. Bake in moderate oven until pastry is golden.

Alternatively you can make these in a pie maker.
Can be frozen and reheated.