Mini creamy mushroom pies

Mini creamy mushroom pies

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 30 mins Cook: 40 mins

Skill level

Moderately easy

Servings

Makes 6

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

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per pie

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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.

Recipe from Good Food magazine, January 2013

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
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

Tips