Mini Mushroom Pies
User Reviews
3.8
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
6 pies
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Calories
305 kcal
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Course
Appetizer
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Cuisine
International
Mini Mushroom Pies
Description
Mini Mushroom Pies start with softening chopped onions and garlic in butter before adding diced celery and mushrooms. The mixture is cooked until the mushrooms release and reabsorb their moisture, then milk and flour are blended in to achieve a creamy consistency. Seasoning with salt, black pepper, and dill adds mild seasoning and herb aroma to the filling.
The filling cools before being spooned onto larger puff pastry rounds used as bases. Smaller pastry rounds serve as lids to seal the pies. Baking creates crisp, flaky pastry with a tender mushroom filling inside. This process makes neat, individual-sized pies suitable for serving as finger food or snacks.
Ingredient amounts can scale according to servings needed. Using ready-rolled puff pastry simplifies preparation and baking. The pies provide a satisfying vegetarian option with mild herbaceous notes and creamy mushroom flavor.
Ingredients
- 250 g closed cup mushroom
- 2 celery sticks
- 1 onion small
- 2 spring onions
- 2 garlic cloves
- 1 cup milk
- 1 tablespoon plain flour
- 25 g butter
- salt fine sea salt
- black pepper ground
- dill to taste
- 1 puff pastry ready-rolled
Instructions
- Cut the onion, garlic and spring onions.
- Melt the butter in a large frying pan and add the onions and garlic.
- Fry gently until soft, then chop the celery sticks and mushrooms and fry together on a low to medium heat until tender.
- Mushrooms have a high water content, once all the water has been released and absorbed, add the milk and flour and mix well with a wooden spoon until you get a creamy texture.
- Remove from the heat, season well with salt, black pepper and dill.
- Set aside to cool completely.
- Dust some flour onto the working surface and place the ready rolled puff pastry. Use a round cookie cutter or a glass to cut 12 rounds. 6 will be needed for the bottom and 6 for the top of the pies. I found that the bottom ones is best to be slightly larger than the ones that form the top.
- Line each of the lie maker moulds with one of the larger pastry round.
- Fill each pie with the mushroom mixture, then top each pie with the smaller pastry lids.
- Securely close the pie maker and switch it on.
- Cook for about 10 minutes, then switch the pie maker off and carefully remove the pies.
- Serve hot.
Notes
- Ingredient measurements can be adjusted to change serving quantity easily.
- Ready-rolled puff pastry makes shaping and assembling quicker.
- Make sure the mushroom filling is cooled completely before assembling pies to prevent soggy pastry.
- Use slightly larger rounds for pie bases and smaller ones for lids for neat sealing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6pies
Amount Per Serving
Calories 305 kcal
% Daily Value*
| Calories | 305kcal | 15% |
| Carbohydrates | 25g | 8% |
| Protein | 6g | 12% |
| Fat | 20g | 31% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 13mg | 4% |
| Sodium | 163mg | 7% |
| Potassium | 283mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 270IU | 5% |
| Vitamin C | 3.7mg | 4% |
| Calcium | 64mg | 6% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.8
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