Caraway, potato and mushroom mini pies

caraway, potato and mushroom mini pies
4 Item




1.Sift flours into large bowl, add seeds, rub in butter. Add egg yolk, egg and enough water to make ingredients cling together. Press dough into a ball, knead on floured surface until smooth. Wrap in plastic, refrigerate 30 minutes.
2.Meanwhile, make filling. Boil, steam or microwave potatoes until just tender, drain, cool. Heat butter in frying pan, cook onions, stirring, until soft. Add seeds and mushrooms, cook, stirring, 5 minutes. Stir in flour over heat until bubbling. Remove from heat, gradually stir in stock, simmer, uncovered, stirring occasionally, about 15 minutes. Stir in mustard, rosemary, cheese and potatoes, cool.
3.Preheat oven to 240°C (220°C fan-forced). Grease four holes of texas (¾-cup/180ml) muffin pan.
4.Divide two-thirds of the pastry into four portions. Roll each portion on floured surface until 2mm thick, line pan holes, trim so pastry overhangs by 1cm. Brush overhanging edges with egg. Divide filling between cases.
5.Roll out remaining pastry, cut into four 12cm rounds, place over filling, pinch edges together. Decorate with pastry shapes, if desired, brush pies with remaining egg.
6.Bake pies 5 minutes. Reduce oven to 220°C (200°C fan-forced), bake further 25 minutes or until pies are browned.

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