mushroom duxelles in a pastry?

All -

We are cooking a leg of lamb on Christmas and I was thinking mushroom duxelles might be good in some sort of small pastry crust. I think I have had this at a restaurant before and it might go well with the lamb. Anyone made something like this before?

Or should I just make a duxelles mixture and put into some pre-made phyllo dough then bake?

Thoughts?

I have done this both with puff paste and with phyllo (I made my own mini phyllo cups in mini muffin tins) I don't think you should go to the the trouble of making your own pastry - unless you want to do choux paste and make mushroom puffs, which would work equally well. It doesn't hurt to add a bit of cheese (the phyllo cups mentioned above had stilton in them and were excellent)

Never done anything like this before, so whatever you think would be good I am all ears.
I can buy phyllo at at any store right?

I've done something similar -- I put a mushroom ragu atop squares of polenta, next to a short-rib ragu (I have a fair number of guests that keep kosher, are vegetarian, or just don't eat red meat, so I try to do these kinds of pairings):
Make polenta, pour into a jelly-roll pan, cool, cut into squares, top with parmesan and broil. Makes a nice canape

just had a superb porcini mushroom fried empanada at Cafe Baba Reeba, served with a sherry aioli. If you can replicate it, please invite me over

Phyllo is easy to use, usually you can find frozen dough anywhere; Marketplace on Oakton has several kinds in the dairy case that don't even need thawing. Here's an unneccesarily but extremely detailed tutorial on how to make the cups; I'd bake them about 1/2 way and add your warm filling, and continue baking.

Sorry that I'm a day late on this. But, Dobra makes a great mushroom tart over at Delightful Pastry. It is not phyllo based. Instead, it is a butter pastry ala pate bris filled with a wonderful duxelle. They can be reheated and served as a nice accompaniment to a roast beef in place of popovers.

Silly me - I didn't even think of that - but I can second; they're lovely, tender little bites filled with shroomy goodness.

I usually like a firmer pastry, so my first choice would be something like pie crust, second choice would be puff pastry (also readily available to purchase) then phyllo. I like the idea of cheese, if you wrap in phyllo and use a white cheese like they put into tiropita (it's not feta, I don't think - something less firm and less salty?)