Mini creamy mushroom pies
By Good Food
Individual party pies with vegetarian garlicky filling, flavoured with caraway for a Scandinavian feel
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Prep:30 mins
Cook:40 mins
- More effort
Nutrition per serving
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kcal 373
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fat 26g
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saturates 10g
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carbs 29g
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sugars 2g
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fibre 3g
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protein 7g
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salt 0.7g
Ingredients
- 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 pack ready-rolled shortcrust pastry
- a little plain flour, for dusting
- 1 egg, beaten
- 1 tsp caraway seed
Method
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.
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.
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.
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.
