They look pretty and can make a main course a special occasion.
They are made with a warm-water pastry and they taste delicious!
Servings: 1-/12 little pies
Preparation: 40 minutes
Cooking time: 40 minutes.
400gr mushrooms thinly sliced (of your choice but better if they are mixed)
some fresh sage leaves - chopped into small bits
A few sprigs of fresh rosemary
Ground nut meg and allspice
150gr goat's cheese - into small pieces
1tbs Worcester sauce.
220gr plain flour (I used self raising flour)
1 tsp of coconut oil
1 free range egg yolk lightly beaten.
Melt the butter in a frying pan over medium heat and fry the mushrooms together with the herbs and spices until soft.
Pre-heat the oven to 180 degrees C/fan and prepare the pastry:
Sift the flour into a bowl and add the salt. Heat the milk, water and coconut oil in a pan and bring to boil. Pour it into the flour and mix with wooden spoon to form a soft dough. Do not worry if it looks all sticky; you can add more water if necessary.
Knead the dough quickly and divide into 12 parts (I used a muffin cake tin with 12 holes). Reserve a quarter of each part for the lids then press the larger pieces into the baking tin holes.
In another bowl mix well together the drained mushrooms, the Worcester sauce, the cheese and season with salt and pepper. Divide the mixture between the pie basis. Roll out the pastry lids and press on top of the pies. Brush each one with the egg yolk and with a fork create small steam holes in the lids.
Bake for 40 minutes, until golden and serve warm.