Mushroom pies
Prep:
30 mins
Cook:
40 mins
Individual creamy party pies make lovely nibbles during the festive season.
25g butter, plus extra for greasing
1 tsp olive oil
1 small onion, finely sliced
1 garlic clove, crushed
350g mixed mushrooms, sliced
Small handful parsley, finely chopped
100ml single cream
375g ready-rolled short crust pastry
A little plain flour, for dusting
1 egg, beaten
1 tsp caraway seed
In a frying pan, heat through the butter then add the onion and fry until soft.
Stir in the garlic and mushrooms, season with salt and pepper and cook for 5 minutes until the mushrooms are soft.
Stir in the parsley and cream.
Remove from the heat and allow to cool.
Preheat the oven to 200°C / 400°F / Gas mark 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.
Roll out the remaining pastry and trimmings if needed and stamp out 6 x 8cm circles.
Divide the mushroom mix between the pies.
Brush the pastry edges with a bit of egg, top each with a pastry lid and carefully press the pastry edges together with your fingers to seal.
Brush the tops with the remaining egg and sprinkle with caraway seeds.
Bake for 25-30 minutes until golden.
Allow to cool in the tin slightly before serving.
Serves
6
Preparation Time
30 minutes
Cooking Time
40 minutes
Main ingredients
Dairy, Flour, Eggs, Vegetables, Spice
Recipe Type
Party Food, Entertaining
Level of Difficulty
Easy
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