Mini Mushroom Pies

In a bowl, add the Fate Low Protein All-Purpose Mix and margarine and using fingertips mix until it resembles coarse breadcrumbs.

Add the water to the mixture and combine into a dough. Leave to rest for 10 minutes.

Place the dough onto a clean, dusted work surface and knead for one minute into a smooth pastry ball.

Using a rolling pin, roll the pastry out between two pieces of grease proof paper to ½ cm thickness.

Remove the top sheet of greaseproof paper.

Cut 3 circles out of the dough with each cutter size so you have 6 circles.

Spray some oil into 3 holes in the muffin tin and place the larger circles into the bases of them.

Preheat the oven to 180°C fan/200°C/gas mark 6.

In a pan over a medium heat, fry off the mushrooms, onion, and garlic in the butter or 10 mins or until soft.

Add in the basil and cook for another minute.

Add the Fate Low Protein All-Purpose Mix and stir through.

Finally, add the ProZero and stir to combine. Allow to simmer for 5 minutes or until thick.

Fill the pastry cases with the mushroom mixture and top with the smaller circles.

Pinch the edges to seal.

Bake in the oven for 30 minutes until golden brown.