Ingredients:-

• filo pastry
• 200g exotic or wild mushrooms
• 1 medium onion finely chopped
• 2 garlic cloves crushed
• 1 tsp finely chopped thyme leaves
• knob of butter
• 1 tsp light olive oil
• 1 tsp truffle oil
• 40g medium dry sherry or white wine
• 100g double cream
• 2 tbsp melted butter for the fiol pastry
• 80g butternut squash in 1/2cm dice

Method:-

For the filling

• Roast the butternut squash pieces in a litle oil at 190c until golden and soft, about 10-15 minutes.
• Heat the olive oil in a frying pan and cook the mushrooms over a high heat until well coloured and the water evaporated
• Remove from pan and add butter and saute the onions over a low heat for 2-3 mins or until translucent.
• Add the garlic and thyme and cook for further 2 mins.
• Add the mushrooms back in, turn up the heat and then add the sherry, cook until evaporated.
• Add the cream and season well, reduce heat and cook until thickened.
• Finish with the truffle oil and leavbe to cool.

For the filo cups

• Take a sheet of filo and cut into squares of 8cm.
• Brush with melted butter and place one square on top of another at an angle to form a star shape. Repeat.
• Brush the mini muffin tin with melted butter and push each star into a cup, scrunching the sides to from a cup.

Finally

• Place a tsp of mixture into each cup and bake at 180c for 10-12 mins or golden.