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.