These delicious little pies make a great snack but you could also serve them at a party or pack them up for a picnic!
Makes 6 pies Approx 67p each
Prep time 20 minutes Cooking time 25-30 minutes
1 small onion, finely chopped
250g chestnut mushrooms, sliced
25g butter, plus extra for greasing
1 clove garlic, crushed
1 tbsp dried parsley
100ml single cream
375g pack ready rolled shortcrust pastry
plain flour, for dusting
1 egg, beaten
Fry the onion in a the butter & a little oil for 5 minutes.
Stir in the mushrooms & cook for another few minutes then add the parsley & some salt & pepper then the cream.
Stir well, simmer for about 5 minutes more then remove from the heat.
Grease 6 holes of a muffin tin & line each one with a long thin strip of greaseproof paper.
Lay out the pastry & roll it out a little thinner. Cut 6x10cm circles & press one into each hole of the tin, then cut out 6x8cm circles for the lids.
Divide the mixture between the pastry cases. Brush the edges with egg & place the lids on pressing down the edges to seal. Brush the tops with egg & make a small hole in the top of each with the tip of a knife.
Bake for 25-30 minutes until golden.
You can make these a day in advance, keep them airtight & reheat before serving or serve them cold!