Categories
 30Mins Prep Time |
 40Mins Cook Time |
 Moderate Skill Level |
people
Ingredients
- 25 grams Butter plus extra for greasing
- 1 tablespoon olive oil
- 1 Onion
- 1 garlic clove crushed
- 350 grams Mixed mushroom sliced
- 100 millilitres single cream
- 375 grams Pack ready-rolled shortcrust pastry
- 1 egg beaten
- Small handful Parsley finely chopped
- Plain Flour for dusting
Cooking Instructions
- 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. 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.