Grilled Chervil Potato Pasties with Mushrooms

Rinse the potatoes and steam for about 30 minutes.

Rinse, trim and chop the mushrooms and set half aside. Chop the remaining half finely. Peel and finely chop the onion. Sauté in butter with the mushrooms for 2 minutes until translucent. Remove from the heat.

Peel the potatoes, allow the water to evaporate and then press through a ricer. Mix with the fried mushrooms, the remaining butter, the chervil, the egg and the creme fraiche. Season with salt and nutmeg.

Form a flat shape, brush with oil and wrap in plastic wrap. Flatten to about 2 cm thick. Leave to cool down and then remove from the wrap. Cut into 12 triangles.

Cut the filo pastry into strips of about 20 x 12 cm (approximately 8 x 5 inches). Lay a potato triangle on the lower end and fold the pastry. Brush the edge with water and press to seal. Glaze all over with oil and fry for 3-4 minutes on each side in a grill pan until golden brown.

Fry the remaining mushrooms briefly in some oil and season with salt and pepper.