1. Preheat oven 200°C fan forced. Heat oil in a large non-stick frying pan over medium-high heat. Add the mushrooms and cook 4 minutes or until just tender. Set aside to cool for 15 minutes.
2. Use a 10cm round scone cutter to cut four rounds from each sheet of pastry. Use the pastry rounds line to base and sides of twelve, lightly greased, 80ml (1/3 cup capacity) muffin holes.
3. Drain any excess moisture from the mushrooms and transfer to a bowl, add the antipasto and cheese and stir to combine. Spoon the mixture into the pastry. Beat eggs and sour cream together with a fork until well combined. Season with salt and pepper and pour over the mushroom mixture. Top with thyme and bake 25 minutes or until pastry is puffed and golden and filling set.
4. Stand 10 minutes in pan before transferring to a wire rack. Serve warm or room temperature.
- 1 tbs olive oil
- 400g button mushrooms, thinly sliced
- 3 sheet ready rolled puff pastry, partially thawed
- 3/4 cup antipasto (like semi-dried tomatoes, eggplant, feta stuffed olives), finely chopped
- 3/4 cup finely grated cheddar cheese
- 4 eggs
- 1/2 cup sour cream
- 1 tbs thyme leaves
- Serves: 12
- Ready In: 30 mins