Heat the butter in a pan.

Add the bacon and onion and cook for 2-3 minutes.

Add the mushrooms and cook for a further 2-3 minutes.

Combine the soup mix and milk.

Stir into the onion mixture.

Bring to the boil, stirring constantly, then simmer for 3-4 minutes. Stir occasionally.

Stir in the potatoes and parsley. Cool.

Divide the mixture amongst 4 individual round ovenproof dishes.

Cover with a circle of pastry cut to fit the top of each dish.

Bake in a preheated oven, 220 C, for 15-20 minutes or until the pastry is golden brown.