Mushroom Caramelle

• approx. 350 g (12 oz) mixed mushrooms, wiped clean and finely chopped
• 6 dried porcini slices, soaked and cho

To make the filling, gently cook the mushrooms, including the porcini if using them, in the oil, and then cook on a high heat until most of their liquid has evaporated. Season lightly, and allow to cool before using.

Roll out the dough thinly, and with a fluted cutter, cut into rectangles.

Spoon a little filling in the centre of each rectangle, moisten one short edge of the past