Savory Short Pastry Cupcakes with Mushroom Ragout

Delight in these flaky short pastry cupcakes filled with a rich and savory mushroom ragout. Perfect as a comforting snack or a unique appetizer, these mini pastries are sure to impress.

Steps

1. Preheat your oven to 180°C (350°F). 2. In a bowl, combine the flour and salt. Cut in the cold butter until the mixture resembles breadcrumbs. 3. Add cold water, a tablespoon at a time, until the dough comes together. Wrap in cling film and refrigerate for 30 minutes. 4. Meanwhile, heat olive oil in a pan over medium heat. Sauté onions and garlic until translucent. 5. Add chopped mushrooms, thyme, salt, and pepper. Cook until mushrooms are tender and any moisture evaporates. Stir in cream if using and set aside. 6. Roll out the pastry on a floured surface and cut out circles to line a cupcake tin. 7. Fill each pastry shell with the mushroom ragout and bake for 15-20 minutes or until golden. 8. Allow to cool slightly before serving.

For the pastry: - 75g all-purpose flour - 37.5g cold unsalted butter - 1/2 tsp salt - 1-2 tbsp cold water For the ragout: - 50g mushrooms, finely chopped - 1/2 small onion, diced - 1 clove garlic, minced - 1 tbsp olive oil - 1/4 tsp thyme - Salt and pepper to taste - 1 tbsp cream (optional)