Cheese, Mushroom & Garlic Fondue Vol-au-Vents

1. Preheat the oven to 220°C (200°C fan) / Gas 7. Pop the frozen pastry cases on a baking tray, leaving a couple of fingers' space between each one. Lightly brush the tops with the beaten egg. Place the tray on the top shelf of the oven and bake for 13-15 minutes, turning halfway. Bake until they're golden and lightly puffed.

2. If using the dried mushrooms, put them to soak in some warm water. Melt the butter in medium sized pan, finely chop the onion and garlic, add them to the melted butter in the pan to gently sauté. Roughly chop all the mushrooms, adding them to the pan along with the white wine. Cook for approximately 5 minutes, stirring often.

3. Add the soft cheese to the pan, letting it warm through and coat the mushrooms. Stir in the dried herbs and the grated parmesan and remove from the heat. Allow to cool slightly, add to the centres of the Vol-a-Vents.