Mini creamy mushroom pies
- Good Food team
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Makes 6
More effort
Prep: 30 mins
Cook: 40 mins
A star rating of 4.5 out of 5.4 ratingsRate
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Individual party pies with vegetarian garlicky filling, flavoured with caraway for a Scandinavian feel
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
25g butter
plus extra for greasing
-
1 tsp olive oil
-
1 small onion
finely sliced
-
1 garlic clove
crushed
-
350g mixed mushroom
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
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Nutrition: per pie
-
kcal373
-
fat26g
-
saturates10g
-
carbs29g
-
sugars2g
-
fibre3g
-
protein7g
-
salt0.7g
low
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Method
-
step 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.
-
step 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.
-
step 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.
-
step 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.
Recipe from Good Food magazine, January 2013
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A star rating of 4.5 out of 5.4 ratings
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