Step: 1/11

Preheat the oven to 200°C (180°C fan, gas 6).

Step: 2/11

Let the puff pastry thaw then cut out 16 x 6cm circles.

Step: 3/11

Cut out smaller circles from half of the circles with a 5cm cutter.

Step: 4/11

Brush the full circles with egg white and cover each one with a pastry ring. Place on a baking tray lined with baking paper and bake in the preheated oven for 15 minutes. Remove and allow to cool.

Step: 5/11

Meanwhile, peel and finely dice the onion and garlic.

Step: 6/11

Cook in melted butter until softened. Clean the mushrooms and finely chop then add to the pan. Stir until the mushroom liquid has evaporated.

Step: 7/11

Stir in the crème fraîche, salt and pepper and simmer for 3-4 minutes.

Step: 8/11

Wash the parsley, shake dry and chop finely.

Step: 9/11

Add the parsley, stir and season with salt and pepper.

Step: 10/11

Transfer the mushroom mixture to a bowl and allow to cool.

Step: 11/11

To serve, spoon the creamy mushrooms into the puff pastry shells and garnish with thyme.