Mushroom pies

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Mushroom pies

A creamy and filling vegetarian starter for your parties.

Preparation time: 40 mins


  • 25g butter
  • 1 tsp olive oil
  • 1 small onion, finely sliced
  • 1 garlic clove, crushed
  • 350g mixed mushrooms, sliced
  • Small handful parsley, finely chopped
  • 100ml single cream
  • 375g pack ready-rolled shortcrust pastry
  • Plain flour, for dusting
  • 1 egg, beaten
  • 1 tsp caraway seed


  • Heat butter and oil in a pan and fry the onions until it softens. Add the mushrooms and garlic and cook for five minutes.
  • Stir in the parsley and cream. Now remove it from the heat and allow it to cool.
  • Heat oven to 200C/180C fan/gas. Grease a muffin tin with butter. Roll out the pastry on a lightly floured surface and stamp out circles. Press a circle into each hole to line. Roll out the remaining pastry and stamp out 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 it to cool for some time. When you serve, you can also have it hot.