Mini mushroom picnic pies
- 375 g shortcrust pastry
- 1 tbsp oil
- 1 medium onion, diced fairly small
- 500 g mushrooms chopped
- 4 cloves garlic minced
- Black pepper
- Small bunch fresh parsley, chopped
- 2 tbsp cream cheese
- Flour for rolling
- 1 tbsp milk
Heat the oil in a large frying pan, and add the onion. Cook couple of minutes, until slightly soft. Add mushrooms and garlic, and salt and pepper. Cook until the mushrooms are cooked.
Remove from the heat, and add the chopped parsley and cream cheese. Mix well, and set aside to cool.
Heat the oven to 190°C (Gas Mark 5 / 375°F).
On a lightly floured surface, roll out the pastry until it’s nice and thin, make the shape to prefer cubes, half moon, triangles. Fill it with the paste and brush with a little milk.
Bake the pies for around 45 minutes, or until golden brown and crispy.
Approximately you can make 6 pies.