Small Pies with Egg

Boil 4 eggs for 8-9 minutes until hard cooked. Drain, cool and set aside.

Meanwhile rub mushrooms with a paper towel and chop. Finely chop the parsley. Peel and finely dice the shallots.

Heat sunflower oil in a small pan. Cook shallots until soft over medium heat. Add mushrooms and cook for about 2 minutes. Stir in parsley and sour cream and season with salt and pepper.

On a floured surface, roll out puff pastry. Cut out 4 circles with 10 cm (approximately 4 inches) diameter and 4 circles with 14-16 cm (approximately 6 inches) diameter. Cut the remaining dough into 8 strips of about (1 cm x18 cm) (approximately 1/2 x 7 inches).

Spread mushroom mixture on the small circles, leave a margin of about 1 cm (approximately 1/2 inch) free. Separate the remaining raw egg. Brush the edges of the circles with egg white.

Peel hard-boiled eggs and place on top of the mushrooms. Season with salt and top with 1 large pastry circle. Press the edges together well.

Lay the strips of pastry in an X on top of the pies, exerting a slight pressure.