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Mini creamy mushroom pies

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  • 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


  • 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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