3 sheets deep-frozen puff pastry
1/2 kg [1,1 lb] mushrooms
2 tablespoons butter
1 tablespoon flour
2 dl [0,4pt] chicken broth
6 tablespoon escape
salt and pepper
Lemon juice to taste
1/2 tablespoon chopped parsley
1/2 tablespoon chopped chives
1/2 tablespoon chopped estragon
1 egg yolk
 Thaw the deep-frozen puff pastry following the instructions on the packet. Roll out thinly and press into 4 small round moulds, 7 inch in diameter. Place some baking paper in each mould and put dry peas as pressure on top. Fry the shells for 10 minutes at 190° C / 375° F. Remove paper and peas and fry for a further 5 minutes. Cool.
 Wipe the mushrooms with a clean, damp cloth and cut of the stems. Cut the hats into slices. Melt 1 1/2 tablespoon of butter in a pan with lid. Saute the mushrooms over low heat. Stir a couple of times. When they are soft, pour out the liquid that has formed and take the pan from the heat.
 Melt the rest of the butter in a pan and add the flour. Stir and cook for 1 minute. Add warm chicken broth and cream and cook for 3 minutes while stirring. Season with salt, pepper and lemon juice. Add the mushrooms. Warm up the stew and add the herbs. Fill the puff pastry shells with rhe stew and serve at once.