1

Preheat the oven to 200°C, fan 180°C fan, gas mark 6 and line a large baking tray with baking paper.

2

Mist a large nonstick frying pan with cooking spray and set over a medium-high heat. Add the shallots and cook for 6-7 minutes until soft, then add the mushrooms and cook for another 3-4 minutes until soft. Stir in the garlic and thyme and cook for another minute, then pour in the wine and simmer for 3-4 minutes until the liquid has evaporated. Season to taste and stir in the parsley, then set aside to cool completely.

3

Cut each sheet of pastry into six squares. Divide the mushroom mixture into 12, then put a portion onto the centre of each square, leaving a 2cm border. Brush the borders with water and fold in half to make triangles. Trim the points of the triangles into semi-circles and discard the excess pastry. Crimp the edges and repeat with the remaining pasties, then put the pasties on the prepared baking tray with the crimped edge at the top and chill in the fridge for 15 minutes.

4

Brush the pasties with the almond milk, then bake for 25 minutes until golden, then cool for 10 minutes before serving.