Line 6 tartlet moulds with puff pastry, ensuring the pastry covers the base and sides.

Cut out a disc of puff pastry to use as a lid for each tartlet.

Melt butter in a large pot over low heat.

Add finely chopped onion and crushed garlic to the pot and sweat them until softened but not browned.

Add the torn wild mushrooms and cook until softened, adding half of the white wine. Season with salt and pepper.

Add the fresh cranberries and mix thoroughly.

Increase the heat and add the remaining wine and cream. Bring to a rapid boil.

Add the grated smoked cheese and stir until melted and the mixture thickens.

Stir in the chopped parsley.

Allow the mushroom mixture to cool slightly.

Fill the pastry-lined tartlet moulds with the mushroom mixture.

Press a pastry disc on top of each filled tartlet, using egg wash to seal the edges.

Cut slits in the top of each tartlet to allow steam to escape.

Brush the entire tartlet with prepared egg wash.

Bake for 18-20 minutes, or until golden brown.

Serve with a green salad or crisp green vegetables and baby boiled potatoes.