Ingredients:

25 g butter, plus extra for greasing

1 tsp olive oil

1 small onion, finely sliced

1 garlic clove, crushed

350 g mixed mushrooms, sliced

small handful parsley, finely chopped

100 ml single cream / whipping cream

375 g pack ready-rolled short crust pastry

a little plain flour, for dusting

1 egg, beaten

1 tsp caraway seed

Directions:

1. 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.

2. Stir in the parsley and cream. Remove from the heat and allow to cool.

3. 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.

4. 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.

5. 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.

6. 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.

Bon Appetit!