Creamy Mushroom Mini Pie Recipe

Step 1: To begin making the Creamy Mushroom Mini Pie Recipe, get all the ingredients ready and make the pie crust according to the "short crust tart pastry dough" recipe

Step 2: Refrigerate the pie dough for a couple of hours

Step 3: While the pie dough is refrigerating, we will proceed to make the mushroom pie filling

Step 4: To make the pie filling,  heat oil in a heavy bottomed pan, add the onion and saute until it gets browned and close to caramelized

Step 5: The caramelized flavor of the onions, brings out the delicious taste in the Mushroom pie

Step 6: Once the onions are browned, add the garlic and the mushrooms and saute on high heat until the mushrooms get cooked through

Step 7: The mushrooms release a lot of water while cooking as well

Step 8: Allow the water from the mushrooms to evaporate

Step 9: Once done, add the salt, pepper, basil and cream

Step 10: Stir well to combine

Step 11: You should have a thick mushroom mixture

Step 12: If you feel it's a little more liquidy, then add a teaspoon of cornflour to thicken the mushroom pie filling

Step 13: Turn off the heat and keep aside

Step 14: Once the pie dough has firmed well in the refrigerator, it's time to roll and shape them into pies

Step 15: You can bake the mini pies in large muffin moulds or pie tart pans

Step 16: Grease these moulds with butter and keep aside

Step 17: Preheat the oven to 180 C

Step 18: Dust the kitchen platform with flour and roll the pie dough into a large rectangle

Step 19: Roll the chilled dough on a floured work surface, and cut 10 cm circles with the help of a cookie cutter

Step 20: The circle should be the size that will fit into the pie pan or the muffin pan

Step 21: Once you have cut out the circles of dough, press one circle into each mould cavity till the edge and cut off the rest

Step 22: If you think the dough is bigger and tends to fold inside the cavity, pinch the dough well so that it merges well

Step 23: Do this with the remaining pie dough as well

Step 24: Spoon the mushroom pie filling into each of the pie dough cavities

Step 25: The next step is to cover the top of the pie with dough

Step 26: To cover the top you will need more dough, so just measure the top and use a cookie cutter of that size to cut out the dough

Step 27: Roll out the remaining dough, and stamp out circles  and use these circles to cover the top of the pie

Step 28: Pinch the sides of the bottom and the top dough to seal the pie from all sides

Step 29: Make small insertions with a knife on the top of the pie to help release of air while the pie is baking

Step 30: Now beat an egg, and brush over the edges of the pastry dough, also brush the pastry lid and pinch both them together

Step 31: Also brush the top of the pastry lid with the egg wash and sprinkle sesame seeds from top

Step 32: If you want to make it eggless, you can use milk as well

Step 33: Bake the Mushroom Pie in a preheated oven for 28 to 30 minutes at 180 degree celsius until you notice the crust is browned, golden and crisp

Step 34: Once done, remove from the oven and allow it to rest for 10 minutes before you are ready to serve

Step 35: Serve the Creamy Mushroom Pie along with a bowl of Lemongrass Soup, a Garlic Bread and a glass of wine for a weeknight dinner or even when you have friends over for parties