Short crust pastry dough (made with 2 cups refined flour and 1 cup butter)
Oil 1 tbsp
Salt to taste
Black pepper powder to taste
Dried mixed herbs 1 tsp
Pizza sauce ½ cup
Dry flour a little to dust
grated as required
Preheat the oven to
180º C. Grease a baking pan and dust with a little dry flour.
Heat oil in a non-stick
pan, add mushrooms, mix and saute for 2 minutes.
Add salt, black pepper powder, mixed herbs and pizza sauce, mix and cook for 2 minutes.
Get the short crust
pastry dough from the refrigerator. Sprinkle a little dry flour on the worktop and gently roll out the dough as thinly as possible. Cut out 6-8 rectangles measuring 5 cm x 7 cm.
Keep different shaped
cookie cutters in the center of 3-4 rectangles and cut out.
In the center of the
remaining 3-4 rectangles keep a little of the mushroom mixture. Gently lift the 4 rectangles with their centers cut out over and place them over the rectangles with mushroom and gently press the edges to seal. Keep these in the prepared baking pan.
Sprinkle a little
mozzarella cheese over the mushrooms. Keep the pan in the preheated oven and bake for 15-20 minutes.
Bring the pan out, let
the pastries cool down
then pack them in tiffin boxes or place them on a serving platter and serve.