Name: Creamy Mushroom Mini Pies recipe by Arunima Das at BetterButter
Cook time: 180 min
Total time: 180 min
Yield: 10
Ingredients: All purpose flour - 1 cup / 225 gms; Unsalted butter - 100 gms (diced); Salt - a pinch (if using salted butter skip salt); Water - 3 tbsp / as required for a firm dough; Oil - 1 & a 1/2 tbsp; Fine chopped onion - 1 (medium); Crushed garlic / garlic paste - 1 tsp; Chopped mushrooms - 250 gms (any variety); Fresh cream - 90 ml; Salt - to taste; Pepper powder - 1/4 tsp; All purpose seasoning - 3/4 tsp; Egg - 1; Sesame seeds for garnish

Ingredients Serving: 10

All purpose flour - 1 cup / 225 gms
Unsalted butter - 100 gms (diced)
Salt - a pinch (if using salted butter skip salt)
Water - 3 tbsp / as required for a firm dough
Oil - 1 & a 1/2 tbsp
Fine chopped onion - 1 (medium)
Crushed garlic / garlic paste - 1 tsp
Chopped mushrooms - 250 gms (any variety)
Fresh cream - 90 ml
Salt - to taste
Pepper powder - 1/4 tsp
All purpose seasoning - 3/4 tsp
Egg - 1
Sesame seeds for garnish

Instructions

To make short crust pastry dough, in a mixing bowl sift in all purpose flour and salt.
Now add in butter cubes. Butter should not be softened, it should be right out of the refrigerator.
If you have a kitchen aid mixer, use that. I used my hand to mix in butter and rubbed with my fingertips until the mixture started looking like fine bread crumbs.
Now add 3 tbsp water and make a firm dough.
Bring out the dough on a lightly floured surface knead it well. Do not overdo.
Once done, wrap it in a cling film and chill for at least 2 hours.
Meanwhile, prepare the filling. For the creamy mushroom filling, first heat oil in a pan.
Now add in the onions and saute until soft.
Add in crushed garlic now and cook until the mixture is fragrant.
Then add the chopped mushrooms and saute until mushrooms become soft.
Add in salt and pepper at this stage.
Put in the cream now and mix well. Cook for 2 to 3 minutes more on low flame.
Before taking it off the flame, add in all purpose seasoning. The filling is ready. Keep aside.
Once the dough has chilled for two hours, preheat the oven for 180 degree celsius.
Grease a 6 cavity cupcake mould with butter. Preferably use a non stick mould.
Roll the chilled dough on a floured work surface, and stamp out 6*10 cm circles with the help of a cookie cutter.
Press one circle into each mould cavity till the edge and cut off the rest. If you think the dough is bigger and tends to fold inside the cavity, pinch the dough well so that it merges well. Do this with all.
Now take about a table spoon or little more of the filling and add inside the mould layered with the dough.
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.
Roll out the remaining dough, and stamp out circles to cover the top.
Now beat an egg, and brush over the edges of the pastry dough, also brush the pastry lid and pinch both them together.
Also brush the top of the pastry lid with the egg wash and sprinkle sesame seeds from top.
Bake them in a preheated oven for 28 to 30 minutes at 180 degree celsius.

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