Mushroom and spinach mini handpies

Ingredients

• 1 knob of butter
• 1 drizzle of olive oil
• 1 shallot
• 9 oz mushrooms, sliced
• 2 oz spinach (fresh or freezed)
• 2 cups vegan cream (soy cream here)
• salt
• pepper
• rosemary
• 1 pinch of nutmeg
• 2 puff pastries
• 1 egg

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Preparation

• Melt butter with olive oil in a hot pan, add chopped shallot, sliced mushrooms and stir for 5 to 10 minutes. Season with salt, pepper, nutmeg and rosemary.
• Add spinach and stir until cooked. Pour the cream and reduce for 10 minutes. Refrigerate this preparation for 2 hours.
  
• Cut some discs in the puff pastry with a bowl. Put some stuffing on one side, leaving a border.
• Fold the disc to form the mini pie. Press the borders to close the pie. Put the pies on a parchment paper on a baking tray.
  
• Make some drawings with a knife on top of the mini pies and brush with a beaten egg. Bake for 20 to 25 minutes at 350°F (180°C).
• There you are, your mini handpies are ready !