1 Roll puff pastry
15 ml Cooking oil
250 g Button mushrooms, sliced
1 Clove crushed garlic or flakes
2 Carrots, peeled and grated
4 Baby marrows, grated
1 sachet KNORR Black Pepper Sauce
150 g Cheddar cheese, grated
Preheat oven to 200°C.
Heat cooking oil in a pot and fry the mushrooms and garlic until soft.
Add the grated carrots and baby marrows and allow to cook until soft, stirring occasionally.
In the meantime make up the sachet of KNORR Black Pepper Sauce as per on pack instructions.
Add the made up sauce to the pot and stir in the grated cheddar cheese.
Divide the mixture between four oven proof ramekins.
Unroll the pastry and cut out four 7.5 cm circles and top the ramekins with the pastry circles making sure the pastry stretches over the edge of the ramekins.
Bake in the oven for 15 minutes or until the pastry is golden brown and flaky.