Savoury Mushroom Turnovers

2 tbsp butter
2 tbsp SIDS PEPPER & GARLIC OIL
4 tsp minced shallots
500 g chopped mixed mushrooms
1 tsp chopped fresh thyme
1 tsp chopped fresh rosemary
SIDS SALT & PEPPER to taste
½ cup cream
3 tbsp gruyere cheese
Pie dough, store bought or homemade, enough for two pies
1 egg, lightly beaten with a tablespoon of water

Preheat oven to 175°C and line a baking tray with baking paper.
Melt the butter with SIDS PEPPER & GARLIC OIL in a sauté pan over medium-high heat. Add the minced shallot and cook until fragrant, about a minute. Add the mushrooms, rosemary, thyme, SIDS SALT & PEPPER and cook until the mushrooms are tender, about 8 minutes. Add the cream and simmer for about 30 seconds, (not allowing the mixture to boil) and remove from heat. Mix in the grated cheese and bring the mixture to room temperature.
On a lightly floured surface or pastry mat, roll out a single disc of dough to a thickness of about 3 mm. Using a biscuit cutter, cut the dough into circular sheets, re-rolling the dough as needed.
Place a sheet of dough onto the prepared baking tray and, using a measuring spoon, fill with 2 teaspoons of filling. Place another sheet of dough on top, gently pressing the sheets together. Repeat with remaining dough and filling until you've used up all of your dough and filling.
Brush the tops and edges of the filled sheets with the egg wash mixture. Bake for about 25 minutes, until they're golden brown. Serve while still warm.