Prawn and Mushroom Pies

Name: Prawn and Mushroom Pies
Yield: Serves 6
Cuisine: United Kingdom
Ingredients: 1 lb (½ kg) short pastry or flaky pastry; 1 egg, well beaten; Salt and pepper; ⅝ cup (1.5 dl) double cream; Milk; ½ stick (60 g) butter; ¾ lb (360 g) cooked prawns; 1 lb (½ kg) short pastry or flaky pastry; ¾ lb (360 kg) mushrooms, sliced rather finely; 1 tablespoon finely grated parsley; Salt and pepper

Preparation info

Serves
6

Difficulty
Easy

Appears in

English Provincial Cooking

By Elisabeth Ayrton

Published 1980

About

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.

Ingredients

1 lb (½ kg) short pastry or flaky pastry
¾ lb (

Europe
United Kingdom
Engalnd
Fish course
Pescatarian

Method

Sauté the mushrooms gently in some of the butter and allow to cool. Roll out the pastry to about ⅛ inch (0.25 cm) thick and cut into 12 rounds. Grease 6 saucers with the remaining butter and line each with