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Mini creamy mushroom pies

Mini creamy mushroom pies

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(2 ratings)

Prep: 30 mins Cook: 40 mins

Moderately easy

Makes 6
Individual party pies with vegetarian garlicky filling, flavoured with caraway for a Scandinavian feel

Nutrition and extra info

  • Vegetarian

Nutrition per pie

  • kcalories373
  • fat26g
  • saturates10g
  • carbs29g
  • sugars2g
  • fibre3g
  • protein7g
  • salt0.7g
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Ingredients

  • 25g butter, plus extra for greasing

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 tsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 small onion, finely sliced

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 garlic clove, crushed
  • 350g mixed mushroom, sliced

    Mushroom

    mush-room

    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • small handful parsley, finely chopped

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 100ml single cream
  • 375g pack ready-rolled shortcrust pastry
  • a little plain flour, for dusting
  • 1 egg, beaten

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 tsp caraway seed

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Method

  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.

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Comments, questions and tips

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Comments (3)

cooking@mummy's picture
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These are really tasty and, I think, if you are hosting meat eaters and veggies, these are good for an alternative to mini pork pies. Very tasty although I added some Dijon mustard whilst cooking the mushrooms and I think this gave them extra flavour. 5 Stars!

Cat_S's picture
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Well these were fabulous After I added the cream to the mushroom mix, I let it boil down for a few minutes to thicken it. I don't like parsley so I added mixed herbs. I also seasoned the mix with salt and pepper. It does make 6 pies, and feel that 2 pies per person with a portion of mini baked potatoes and your choice of veg (I had asparagus) makes for a good meal :)

ElinA91's picture

Perfect for vegetarian Christmas! Made this for my family's Christmas buffet, everyone loved it, vegetarian and meat eater alike. Easy to make and very hearty and tasty.

I'm not a big fan of parsley, so I think I used italian herb mix or tarragon instead. Instead of using a muffin tin I out the mini pies in cupcake cases, worked fine.

Questions (3)

sehmara's picture

Can you freeze these ready to bake at a later date?

bonno's picture

how much pastry would u need for this recipie

Cat_S's picture
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It tells you in the ingredients list, 375g of shortcrust pastry.

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