Prawn and Mushroom Pies

These were a speciality of Sussex. They were saucer pies baked in rather small saucers which had been chipped and so were no longer in use. Cauliflower or spinach are both good with these pies.


  • 1 lb (½ kg) short pastry or flaky pastry
  • ¾ lb (360 kg) mushrooms, sliced rather finely
  • ½ stick (60 g) butter
  • ¾ lb (360 g) cooked prawns
  • cup (1.5 dl) double cream
  • Milk
  • 1 egg, well beaten
  • Salt and pepper
  • 1 tablespoon finely grated parsley


Sauté the mushrooms gently in some of the butter and allow to cool. Roll out the pastry to about inch (0.25 cm) thick and cut into 12 rounds. Grease 6 saucers with the remaining butter and line each with the pastry.

Drain the prawns well and mix them with the mushrooms, adding salt and pepper to taste. Pile the mixture into each lined saucer and spoon cream over each pile until it is used up. Dampen the edges of the pastry with a little milk and put on the lids, pinching the edges well together all round. Brush over with beaten egg and cut into small slits in the centre of each.

Bake at 400°F (200°C, Gas Mark 6) for 20 minutes or until golden brown and crisp. Remove the pies from the oven, slide carefully from their saucers on to a flat dish, sprinkle with a little parsley and serve.