Mini creamy mushroom pies

Ingredients

• 25 g butter for greasing
• 1 tsp olive oil 
• 1 small onion finely sliced
• 1  garlic clove crushed
• 350 g mushrooms mixed sliced
• 1 small handful parsley finely chopped
• 100 ml single cream 
• 375 g pastry crust 
• 1  eggs beaten
• 1 tsp caraway seeds 

Equipment

• frying pan
• oven
• wire rack
• muffin tray

Directions

1. Heat the butter and oil in a frying pan.
2. 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.
3. Remove from the heat and allow to cool.
4. Heat oven to 200C/180C fan/gas
5. Grease a 6-hole muffin tin with butter, then line each hole with a long thin strip of baking parchment.
6. 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.
7. Roll out the remaining pastry (you may need to re-roll trimmings) and stamp out 6 x 8cm circles.
8. Divide the mushroom mix between the pies.
9. Brush the pastry edges with a little egg, top each with a pastry lid and carefully press the pastry edges together to seal.
10. Brush with the remaining egg and sprinkle with caraway seeds.
11. 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.