Europe & Middle East
Latin America & Caribbean
Place the plain flour and butter into a food processor and process to fine breadcrumbs. Add 3-4 tablespoons cold water until the mixture comes together. Chill for 15 minutes.
Preheat the oven to 200°C. Roll out two-thirds of the pastry on a lightly floured surface and cut out 10 x 11cm circles and use to line 10 muffin holes. Roll out the remaining pastry and cut out 10 x 8cm circles and set aside.
Place the bacon and button mushrooms into a saucepan and cook for 8 minutes until the bacon is cooked, the mushrooms softened and any moisture is cooked off.
Stir in the cheese, Wholeberry Cranberry Sauce and parsley and divide between the pastry cases. Brush a little water around the rim of the pastry. Cover the filling with the remaining pastry circles and press together to seal. Roll any overlapping pastry back towards the centre of the pies to cover the rim and press down to give a good seal to the pies. Brush with a little beaten egg and bake for 25 minutes until crisp and golden.
Serve warm or cold with extra Wholeberry Cranberry Sauce.
Your recipe rating has been submitted.
The recipe has been shared.
Strictly necessary / Essential cookies
These are cookies that are required for the operation of the website. They include, for example, cookies that enable you to log into parts of the website. If you block these cookies, then these functions and services will unfortunately not work for you. We won’t even be able to save your preferences about cookies.
Analytical/ Performance cookies
These cookies allow us to count visits and traffic sources so we can measure and improve the performance of our site. They help us to know which pages are the most and least popular and see how visitors move around the site. All information these cookies collect is aggregated and therefore anonymous. If you do not allow these cookies we will not know when you have visited our site, and will not be able to monitor its performance.