Mini Bacon & Mushroom Pies

3 rashers bacon
250 g closed cup mushrooms
2 celery sticks
1 small onion
2 spring onions
2 garlic cloves
1 cup milk
½ tsp New York Cut pepper
1 tbsp plain flour
25 g butter
¼ tsp SIDS CRAZY SALT
dill to taste
1 ready-rolled puff pastry

Cut the onion, garlic and spring onions.
Fry bacon in a large frypan to cooked but not crispy, then drain on paper towels and cut into 6 mm bits.
Melt the butter in the pan and add the onions and garlic. Fry gently until soft, then chop in the celery sticks and mushrooms then fry together on a low to medium heat until tender. Mushrooms have a high water content, so once all the water has been released and absorbed, add milk, pepper, flour and mix well with a wooden spoon until you get a creamy texture. Mix in the bacon then remove from the heat, season with a light sprinkle of SIDS CRAZY SALT and dill. Set aside to cool completely.
Dust some flour onto the working surface and place the ready rolled puff pastry. Use a round cookie cutter or a glass, cut 12 rounds. 6 will be needed for the bottom and 6 for the top of the pies. I found that the bottom ones are best to be slightly larger than the ones that form the top.
Line each of the pie maker moulds with one of the larger pastry round. Fill each pie with the mushroom mixture, then top each pie with the smaller pastry lids. Brush a bit of milk on the top of each pie then securely close the pie maker and switch it on.
Cook for about 10 minutes, then switch the pie maker off and carefully remove the pies.
Serve hot.