Mushroom pies

Prep: 30 mins
Cook: 40 mins
Mushroom pies
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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