Party food Prawn and Mushroom bouchee

First make the filling put the wine in a saucepan and bring to the boil until reduced to 15ml / 1 tablespoon, remove from the heat.

In a large clean pan melt the butter and add the mushrooms and prawns.

Fry over a moderate heat for 5 mins. Stir constantly then remove and drain on to kitchen paper.

Add the flour to the pan and cook gently for 1 to 2 mins then remove from the heat.

Gradually add the milk and bring to the boil stirring constantly. Then simmer for 3 mins until thick and smooth.

Add the cream and reduced wine then the gruyere and parmesan.

Simmer until the cheese melts stirring constantly.

Remove from the heat and fold in the mushrooms and prawns.

Season and leave to go cold.

Next make the bouchee cases roll out each pack of pastry. Into a oblong 24.5 x 23cm / 9 1/2 x 9 ins.

Using a plain 5cm / 2ins round cutter cut out 16 rounds from each oblong.

Place on dampened baking sheets and brush with beaten egg.

Using a plain 2.5cm / 1in round cutter cut part way through the centre of each round.

Bake in the oven at 220c or 425f gas 7 for about 10mins.

Remove the soft centres from each bouchee and cool.

To serve fill the cooled cases with the fillings.

Reheat in the oven for about 5 mins at 180c or 350f gas 4.

Garnish with prawns and lemon

Praen and Mushroom Bouchee