To prepare the puff pastry , roll out on a floured surface, cut out your saucer sized rounds, and chill in the fridge for 30 minutes.
Preheat oven to 200°C. Once chilled , with a sharp knife slicing half way through the pastry, cut a border 1 cm from the edge of the pastry. Bake the pastry, brushed with the beaten egg until golden brown and risen.
With your knife carefully cut and lift the inner circle “lid” of puff pastry and set aside.
n a hot pan sear the mushrooms in olive oil and season lightly with salt and pepper.
Place the mushrooms in the centre of the puff pasty bases, top with some thin slices of tallegio cheese and grill until melted.
To plate, place mushroom filled pastry in the middle of the plate, top with a dressed salad of rocket and parmesan shavings and cap with the pastry top.
Drizzle balsamic reduction on the plate to finish.
Reprinted with permission of Carl Penn
, Exec chef at Peddlars on The Bend