Step 1

Pre-heat the oven to 180°c.

Step 2

In a large frying pan, sauté the mushrooms in a splash of olive oil/butter until golden brown.

Step 3

Add the garlic and thyme and sauté for another minute before stirring in the flour.

Step 4

pour in the vegetable stock and cream and whisk until the sauce is smooth. Allow to simmer gently for 5-10 minutes then season with the lemon juice, salt and pepper.

Step 5

Transfer the creamy mushrooms to individual oven-proof ramekins/bowls.

Step 6

Roll the pastry out on a floured surface and cut out circles big enough to fit the ramekins.

Step 7

Press the pastry onto the sides of the ramekins and crimp the sides. Cut a small slit into the pastry to allow steam to escape then brush with the egg yolk.

Step 8

Place in the oven and allow to bake for 15-20 minutes until the pastry is golden brown and cooked through.

Step 9

Remove from the oven and serve.