Name: Mini creamy mushroom pies
Prep time: 30 min
Cook time: 30 min
Yield: 1
Ingredients: 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 -

Ingredients for - Mini creamy mushroom pies

1. 25g butter , plus extra for greasing

2. 1 tsp olive oil

3. 1 small onion , finely sliced

4. 1 garlic clove , crushed

5. 350g mixed mushroom , sliced

6. small handful parsley , finely chopped

7. 100ml single cream

8. 375g pack ready-rolled shortcrust pastry

9. a little plain flour , for dusting

10. 1 egg , beaten

11. 1 tsp caraway seed

How to cook deliciously - Mini creamy mushroom pies

1 . Stage

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 . Stage

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 . Stage

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 . Stage

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.