Preheat oven to 200C/400F/Gas 6 and lightly grease 2 x mini muffin tins

Melt 1 tablespoon of butter and have a pastry brush to hand ready to deal with the filo pastry.

Unwrap the pastry and stack the sheets together. Cut into 6cm/2 ½” squares. Cover with a damp tea towel to stop the pastry drying out.

Brush one side of a square of pastry with the melted butter and add another square on top at an angle so that the corners are midway between the corners of the bottom square. Butter this square and add a final square on top again at an angle. Add a brush of butter on top and lightly press the little pile of pastry squares into a hole of the prepared mini muffin tins. Do the same with all the other squares.

Bake these for 6 minutes or until golden and crisp. Cool before carefully removing from the tray.

Make the mousse filling;

Heat the remaining 2 tablespoons of butter in a small pan and add the chopped mushrooms, garlic and most of the thyme (keep some for garnishing).

Cook on a moderate heat for 5 minutes and then add the whisky and cook stirring for a further 5 minutes.

Remove from heat and allow to cool before blitzing in a food processor until smooth.

Whip the cream until you have soft peaks. Fold this into the mushroom mixture and season to taste.

Spoon the mixture into your filo flower cases and decorate with any remaining thyme leaves.