Mini Mushroom Pies
Servings
6mini pies
Servings
6mini pies
Ingredients
  • 25g butterplus extra for greasing
  • 1tsp olive oil
  • 1 small onionfinely sliced
  • 1 garlic clovecrushed
  • 350g mushroomssliced
  • small handful parsleyfinely chopped
  • 100ml single cream
  • 375g pack ready-rolled shortcrust pastry
  • a little plain flourfor dusting
  • 1 egg beaten
  • 1tsp caraway or fennel seeds
Instructions
  1. Heat the butter and oil in a frying pan. Add the onion and fry until soft. Stir in the garlic and mushrooms, season and cook for 5 mins until the mushrooms are soft. Stir in the parsley and cream. Remove from the heat and allow to cool.
  2. Heat oven to 200C/180C fan/gas 6. Grease a 6-hole muffin tin with butter, then line each hole with a long thin strip of baking parchment. Roll out the pastry on a lightly floured surface and stamp out 6 x 10 cm circles. Press a circle into each hole to line. Roll out the remaining pastry (you may need to re-roll trimmings) and stamp out 6 x 8cm circles.
  3. Divide the mushroom mix between the pies. Brush the pastry edges with a little egg, top each with a pastry lid and carefully press the pastry edges together to seal.
  4. Brush with the remaining egg and sprinkle with caraway seeds. Bake for 25-30 mins until golden. Allow to cool in the tin slightly before serving, or cool on a wire rack and keep in airtight containers for up to 1 day. Reheat before serving.