These little parcels are packed with flavour and so easy to make. An ideal recipe for kids to make for mum this Mother’s Day.

Ingredients:
1 x 500g block puff pastry/vegan pastry
250g closed cup chestnut mushrooms
1 tbsp olive oil
2-3 garlic cloves
1 small onion
1 tsp dried thyme
15g fresh breadcrumbs
1 tbsp soy sauce
Salt and pepper to season
Milk/plant-based milk for brushing the tops

Method:
1. Preheat the oven to 200°C (fan 180°C/gas mark 6).

2. Line a baking tray with greaseproof paper

3. Finely chop the mushrooms, garlic and onion.

4. Heat the oil in a frying pan and sauté the onion and garlic gently for a few minutes until they are softened.

5. Add the mushrooms, herbs, soy sauce and salt and pepper. Cook until the mushrooms have released their liquid then continue to cook for about 10 minutes until the mixture is fairly dry.

6. Stir in the breadcrumbs then leave the mixture to cool down completely.

7. Roll out the pastry into a big square then cut into approximately eight small squares or rectangles.

8. Place a spoonful of the mixture into the middle, damp the edges with water, then fold over and seal the edges.

9. Brush with milk and place onto the greaseproof paper. Bake for approximately 20 minutes until golden brown.

Tip: Instead of cutting the pastry into small squares you could roll out into a big rectangle, put all the filling down the middle, seal and cook until golden brown, then cut into slices.