I obviously have to make something for the veggies amongst us but to be honest, these were my favourite. I should hold the party at mine next time and that way I get all of the leftovers.
I made the mushroom mixture quite early on to allow it to cool, soaking my porcinis the previous evening.
- Soak some porcini mushrooms in hot water
- Chop up some large flat mushrooms
- Chop up some portobello mushrooms
- Finely slice an onion
- Finely chop a garlic clove
- Chop some parsley
- Beat an egg
- Preheat the oven to 190ºc (fan)
- Grease a 12 hole bun tin
- Get oil, butter, single cream, flour, ready made shortcrust pastry & seasoning ready
Heat some butter and oil in a large frying pan and fry the onion until softened.
Add the garlic and give it a stir.
Add all of the mushroom and cook well.
Add the parsley and cream along with some seasoning then transfer to a bowl and leave to cool.
Roll out the pastry on a floured surface and cut out 12 circles that will fit up the side of your baking tin. Then cut out another 12 for lids.
Place the pastry discs in the greased bun tin and divide the mushroom mixture. Brush the edge of the pastry with egg and add the lids. Seal well (unlike me) and cut a little hole in the top (unlike me), brush with egg then bake in the oven for about 25 minutes.
The original Delicious Magazine recipe can be found here. We didn’t reheat them and they were lovely cold.