Mini Creamy Mushroom Pies

Individual party pies with vegetarian garlicky filling, flavoured with caraway for a Scandinavian feel

• Cooking Time Prep 30 mins
  Cook 40 mins
• Skill Level Moderately easy
• Servings Makes 6

Nutrition per serving

• Kcalories

  373

• Protein

  7g

• Carbs

  29g

• Fat

  26g

• Saturates

  10g

• Fibre

  3g

• Sugar

  2g

• 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

Directions

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.

Categories: Courses, Occasions, Vegetarian