Salmon Mushroom Mini Pie by Kennis Lim

Ingredients:
200g flour
100g butter (room temperature, a knife can cut through)
Ice water
a pinch of salt 

Fillings:
Garlic
Onion
Portobello mushrooms
Salmon
Egg yolk

Method:
1. Sieve flour and add a pinch of salt. 
2. Add butter. Use a butter knife to cut the butter in the flour to make sure the butter is coated with flour and continue until it looks like bread crumbs. 
3. Slowly add in few spoons of ice water n mix it into a dough. Do not knead it hard. 
4. Put in fridge for 10-15 mins.
5. Cook fillings and set aside to cool.
6. Mould the pastry into individual mould and scoop the fillings in. Cover the pie and brush with egg.
7. Preheat oven to 200C and bake for 20 mins.