Veg Puff Pastry Tarts

Ingredients
6 square puff pastry sheets(frozen)
250 gm chopped button mushrooms
1 onion chopped
3 tablespoon chopped green capsicum
3 tablespoon chopped red capsicum
1 teaspoon pepper powder
1/2 teaspoon tandoori masala powder(optional)
4 tablespoon grated cheddar cheese
1 tablespoon oil
1 tablespoon tomato ketchup
Method

• Defrost the pastry sheets and stuff each pastry sheet into each mould of a cup cake tray, so that it looks like a cup with the sides out wards each cup.
• Prick the sides of each pastry sheet with a fork.
• Heat oil in a pan and saute the onion until translucent.
• Add the chopped mushrooms. Stir fry for 2 minutes.
• Now add the pepper powder, tandoori masala, a pinch of salt and mix well.
• Add the chopped red and green capsicums. Mix well and off the flame.
• Stuff this mixture into each cup.
• On each cup sprinkle the grated cheese and top with a little tomato ketchup.
• Bake these tarts on a preheated oven for 15- 20 minutes.(The time may vary according to your oven type and cup cake mould sizes.)