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
If you are making this in advance, cool on a wire rack and keep in airtight containers for up to 1 day.
Reheat before serving.
