Mini Creamy Mushroom Pies

Name: Mini Creamy Mushroom Pies
Prep time: 13 min
Cook time: 30 min
Total time: 43 min
Yield: 6
Cuisine: World
Ingredients: Butter 1 tbsp; Olive oil 1 tsp; Onion 1 small; Garlic clove 1; Mushrooms 350 g; Parsley small handful; Cream 100 ml light; Rolled shortcrust pastry 375 g pack ready; All-purpose flour a little; Eggs 1; Caraway seeds 1 tsp

perfect veggie party food

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43m
Serves 6
Medium
390 °F
(1)

Ingredients

Adjust Servings:

	1 tbsp Butter plus extra for greasing
	1 tsp Olive oil
	1 small Onion finely sliced
	1 Garlic clove crushed
	350 g Mushrooms sliced
	small handful Parsley finely chopped
	100 ml light Cream
	375 g pack ready Rolled shortcrust pastry
	a little All-purpose flour for dusting
	1 Eggs beaten
	1 tsp Caraway seeds

Nutritional information

373

kcal

26g

fat

29g

carbs

fiber

protein

sugars

Ingredients

1 tbsp Butter
plus extra for greasing
1 tsp Olive oil
1 small Onion
finely sliced
1 Garlic clove
crushed
350 g Mushrooms
sliced
small handful Parsley
finely chopped
100 ml light Cream
375 g pack ready Rolled shortcrust pastry
a little All-purpose flour
for dusting
1 Eggs
beaten
1 tsp Caraway seeds

Mini Creamy Mushroom Pies

These Mini Creamy Mushroom Pies always put in an appearance at one of my parties. They always go down a treat too. Guests adore these Scandinavian style pies with their garlicky mushroom filling and flavoured with caraway seeds on top. These pies are perfect for vegetarians too!

Start by making the mushroom filling. Take a 6 muffin tray and roll out pastry and cut into 12 circles until you’ve used all the pastry. Press a pastry circle into each of the muffin cups and add mushroom filling. Place a pastry lid on top and brush with beaten egg. Bake and serve warm!

To make Mini Creamy Mushroom Pies, you will need the following ingredients:

Ingridiens for Mini Creamy Mushroom Pies

Steps to make Mini Creamy Mushroom Pies

1	Heat oven and prepare a muffin tray	5
Preheat the oven to 390 °F.
2	Sauté onions, garlic and mushrooms	3
Melt 1 tablespoon of butter and 1 teaspoon of oil in a medium-sized saucepan. Add a finely sliced small onion and sauté until soft. Add a crushed garlic clove and the sliced mushrooms. Cook for about 3 minutes until the mushrooms are soft.
3	Add cream and parsley	5
Mix in a chopped handful of parsley and pour in 100 millilitres of cream. Stir, cook for about 2- 3 minutes and remove from the heat and leave to cool.
4	Roll out pastry	2
Roll the pastry out on a work surface lightly dusted with flour. Use a cookie cutter to cut out six 4-inch circles. Press one circle into each muffin cup and continue to roll out the pastry and cut out six 3-inch circles until no more pastry remains.
5	Assemble pies	2
Distribute the mushroom filling between each of the pies. Brush the edges of the pastry with some egg. Place a pastry lid on top of each one and carefully press the pastry edges together to seal them.
6	Brush with egg	1
Brush each of the lids with beaten egg and sprinkle a few caraway seeds on each.
7	Bake	30
Bake in the oven for 25-30 minutes until golden on top.
8	Cool
Allow the pies to cool slightly in the tin before serving.
9	Serve
Serve warm.

Try these Mini Creamy Mushroom Pies for your next party and don’t forget to come back soon to leave a review with your opinion!

Dasha Vakulova

Dasha is an enthusiastic and cheerful mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Dasha is going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.