Step 1

Cut the onion, garlic and spring onions.

Step 2

Melt the butter in a large frying pan and add the onions and garlic.

Step 3

Fry gently until soft, then chop the celery sticks and mushrooms and fry together on a low to medium heat until tender.

Step 4

Mushrooms have a high water content, once all the water has been released and absorbed, add the milk and flour and mix well with a wooden spoon until you get a creamy texture.

Step 5

Remove from the heat, season well with salt, black pepper and dill.

Step 6

Set aside to cool completely.

Step 7

Dust some flour onto the working surface and place the ready rolled puff pastry. Use a round cookie cutter or a glass to cut 12 rounds. 6 will be needed for the bottom and 6 for the top of the pies. I found that the bottom ones is best to be slightly larger than the ones that form the top.

Step 8

Line each of the lie maker moulds with one of the larger pastry round.

Step 9

Fill each pie with the mushroom mixture, then top each pie with the smaller pastry lids.

Step 10

Securely close the pie maker and switch it on.

Step 11

Cook for about 10 minutes, then switch the pie maker off and carefully remove the pies.

Step 12

Serve hot.