Mushroom tartlets

1. Preheat oven to 220C

2. Grease baking sheet with food spray, dust with a little flour, set aside

3. Lightly roll out pastry on floured work surface

4. Cut out circles from the pastry with 8cm cookie cutter

5. Place pastry circles on baking sheet

6. Press down lightly on each pastry circle and a 6cm cookie cutter to make an indent (do not cut all the way through)

7. Leave pastry circles to rest in fridge for 30min or until well chilled

8. Brush pastry with whisked egg and put mushroom on top of each

9. Spoon a little liver spread on top of each mushroom and place a few mozzarella slices on top

10. Bake for 15min or until golden and done