Mushrooms in Pastry with Sweet Potatoes and Beans

For the mushroom pastry: Peel and finely chop shallot and garlic.

Wipe mushrooms with paper towels and coarsely chop.

Sauté shallots and garlic in hot butter, add mushrooms. Let them sweat, then pour in the sherry and cook over high heat until the liquid is almost evaporated. Stir in the cashews and season with salt and pepper.

Thaw the puff pastry and roll out on a floured surface.

Spread the mushroom mixture on the pastry. Whisk egg yolks with a little water and brush on the edges. Fold the pastry edges together and press lightly to seal. Place the filled pastry on a greased baking sheet and coat with remaining beaten egg yolks.

Bake in a preheated oven (220°C) (approximately 425°F) for about 12 minutes, or until golden brown.

For the sweet potatoes: Peel the sweet potatoes, cut into large cubes and boil in salted water for about 20 minutes. Drain and while still hot, press through a ricer and combine with butter and cream into a loose puree. Season with salt, pepper and nutmeg.

For the beans: Rinse and trim the beans and boil in heavily salted water for about 10 minutes until al dente. Drain.