Mushroom fidget pies with soured cream and coriander
1 tbs olive oil
1 large onion, roughly sliced
1 tbs coriander seeds
250g chestnut mushrooms
2 tsp plain flour
salt and black pepper
225g shortcrust pastry
1 egg beaten with 1 tbs water
2 tbs soured cream
In a large frying pan heat the oil and soften the onion for about 5 mins.
Add the coriander seeds and cook for 30 secs.
Add the mushrooms until they soften and release their juices. Don’t add more oil if the mixture seems dry.
Stir in the flour then add the madeira and season before bringing to the boil. Cook for 2 – 3 mins then remove from the heat.
Prepare the pie tin/s.
We lined all our pie tins with pastry pricked and part baked them before filling then we rolled out the remaining pastry to make the lids.
Cut a cross in each of the lids and peal back from the centre to reval som of the pie filling.
Glaze the pastry with egg and bake the pies in a preheated oven for 20 – 25 mins.
If you don’t have small pie tins you can use saucers or make one large pie.