How to make mushroom pie

Portia Arthur

May 3, 2018 11:44 AM

Mushrooms provide you with lean proteins since they have no cholesterol or fat and have very low carbohydrates.

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

READ ALSO

How to make cinnamon rolls

How to make cassava chips

How to prepare dinner rolls

How to prepare yam balls

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 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.

Portia Arthur