Mini creamy mushroom pies

• butter↗25g g

  plus extra for greasing

• olive oil↗1 tsp tsp
• small onion↗1

  finely sliced

• garlic clove↗1

  crushed

• mixed mushroom350g g

  sliced

• parsley↗

  finely chopped

• single cream↗100ml ml
• ready‑rolled shortcrust pastry↗375g g
• plain flour

  for dusting

• egg↗1

  beaten

• caraway seed1 tsp tsp

Step-by-step instructions

1. 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. 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. 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. 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.