Creamy Mushroom Mini Pie Recipes

CREAMY MUSHROOM POT PIE

Steps:

• Pre-heat the oven to 180°c.
• In a large frying pan, sauté the mushrooms in a splash of olive oil/butter until golden brown.
• Add the garlic and thyme and sauté for another minute before stirring in the flour.
• pour in the vegetable stock and cream and whisk until the sauce is smooth. Allow to simmer gently for 5-10 minutes then season with the lemon juice, salt and pepper.
• Transfer the creamy mushrooms to individual oven-proof ramekins/bowls.
• Roll the pastry out on a floured surface and cut out circles big enough to fit the ramekins.
• Press the pastry onto the sides of the ramekins and crimp the sides. Cut a small slit into the pastry to allow steam to escape then brush with the egg yolk.
• Place in the oven and allow to bake for 15-20 minutes until the pastry is golden brown and cooked through.
• Remove from the oven and serve.

MINI CREAMY MUSHROOM PIES

Steps:

• Heat the butter and oil in a frying pan. Add the onion and fry until soft. Stir in the garlic and mushrooms, season and cook for 5 mins until the mushrooms are soft. Stir in the parsley and cream. Remove from the heat and allow to cool.
• Heat oven to 200C/180C fan/gas 6. Grease a 6-hole muffin tin with butter, then line each hole with a long thin strip of baking parchment. Roll out the pastry on a lightly floured surface and stamp out 6 x 10 cm circles. Press a circle into each hole to line. Roll out the remaining pastry (you may need to re-roll trimmings) and stamp out 6 x 8cm circles.
• Divide the mushroom mix between the pies. Brush the pastry edges with a little egg, top each with a pastry lid and carefully press the pastry edges together to seal.
• Brush with the remaining egg and sprinkle with caraway seeds. Bake for 25-30 mins until golden. Allow to cool in the tin slightly before serving, or cool on a wire rack and keep in airtight containers for up to 1 day. Reheat before serving.

CREAMY MUSHROOM MINI PIE RECIPE

Steps:

• To begin making the Creamy Mushroom Mini Pie Recipe, get all the ingredients ready and make the pie crust according to the "short crust tart pastry dough" recipe. Refrigerate the pie dough for a couple of hours.
• While the pie dough is refrigerating, we will proceed to make the mushroom pie filling.
• To make the pie filling, heat oil in a heavy bottomed pan, add the onion and saute until it gets browned and close to caramelized. The caramelized flavor of the onions, brings out the delicious taste in the Mushroom pie.
• Once the onions are browned, add the garlic and the mushrooms and saute on high heat until the mushrooms get cooked through. The mushrooms release a lot of water while cooking as well. Allow the water from the mushrooms to evaporate.
• Once done, add the salt, pepper, basil and cream. Stir well to combine. You should have a thick mushroom mixture. If you feel it's a little more liquidy, then add a teaspoon of cornflour to thicken the mushroom pie filling. Turn off the heat and keep aside.
• Once the pie dough has firmed well in the refrigerator, it's time to roll and shape them into pies.
• You can bake the mini pies in large muffin moulds or pie tart pans. Grease these moulds with butter and keep aside. Preheat the oven to 180 C.
• Dust the kitchen platform with flour and roll the pie dough into a large rectangle.
• Roll the chilled dough on a floured work surface, and cut 10 cm circles with the help of a cookie cutter. The circle should be the size that will fit into the pie pan or the muffin pan.
• Once you have cut out the circles of dough, press one circle into each mould cavity till the edge and cut off the rest. If you think the dough is bigger and tends to fold inside the cavity, pinch the dough well so that it merges well. Do this with the remaining pie dough as well.
• Spoon the mushroom pie filling into each of the pie dough cavities. The next step is to cover the top of the pie with dough.
• To cover the top you will need more dough, so just measure the top and use a cookie cutter of that size to cut out the dough. Roll out the remaining dough, and stamp out circles and use these circles to cover the top of the pie. Pinch the sides of the bottom and the top dough to seal the pie from all sides.
• Make small insertions with a knife on the top of the pie to help release of air while the pie is baking.
• Now beat an egg, and brush over the edges of the pastry dough, also brush the pastry lid and pinch both them together. Also brush the top of the pastry lid with the egg wash and sprinkle sesame seeds from top. If you want to make it eggless, you can use milk as well.
• Bake the Mushroom Pie in a preheated oven for 28 to 30 minutes at 180 degree celsius until you notice the crust is browned, golden and crisp. Once done, remove from the oven and allow it to rest for 10 minutes before you are ready to serve.
• Serve the Creamy Mushroom Pie along with a bowl of Lemongrass Soup, a Garlic Bread and a glass of wine for a weeknight dinner or even when you have friends over for parties.

MINI CREAMY MUSHROOM PIES

Steps:

• Preheat the oven to 390 °F.
• Melt 1 tablespoon of butter and 1 teaspoon of oil in a medium-sized saucepan. Add a finely sliced small onion and sauté until soft. Add a crushed garlic clove and the sliced mushrooms. Cook for about 3 minutes until the mushrooms are soft.
• Mix in a chopped handful of parsley and pour in 100 millilitres of cream. Stir, cook for about 2- 3 minutes and remove from the heat and leave to cool.
• Roll the pastry out on a work surface lightly dusted with flour. Use a cookie cutter to cut out six 4-inch circles. Press one circle into each muffin cup and continue to roll out the pastry and cut out six 3-inch circles until no more pastry remains.
• Distribute the mushroom filling between each of the pies. Brush the edges of the pastry with some egg. Place a pastry lid on top of each one and carefully press the pastry edges together to seal them.
• Brush each of the lids with beaten egg and sprinkle a few caraway seeds on each.
• Bake in the oven for 25-30 minutes until golden on top.
• Allow the pies to cool slightly in the tin before serving.
• Serve warm.

ELEGANT MUSHROOM PIE RECIPE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a 9-inch pie plate with non-fat cooking spray.
• Melt 3 tablespoons butter in a large skillet over medium heat. Add mushrooms, and onions, stirring occasionally, until liquid from the mushrooms has cooked down, about 10 minutes. Stir in lemon juice and thyme and simmer 2 minutes.
• Melt 3 tablespoons butter in a separate saucepan. Whisk in flour and stir constantly for about 1 minute. Gradually add the Swanson® Chicken Broth, Marsala, and half-and-half, whisking until sauce is smooth and thickened, about 3 minutes. The sauce should be very thick. Season to taste with salt and pepper.
• Transfer the mushroom mixture to the sauce broth/Marsala mixture; stir well.
• Roll out one sheet of puff pastry to fit the pie plate. Press evenly into the bottom and sides of the pie plate; trim the excess pastry. Spoon the mushroom mixture into the pastry shell.
• Roll out the second sheet of puff pastry, and place on top. Trim excess, and crimp the edge to seal. Cut a few slits in the top for steam to escape. Brush the top of the pie with the beaten egg.
• Bake in the preheated oven until golden brown and mushroom mixture is bubbly, about 40 minutes. Allow the pie to cool slightly before serving.

CREAMY CHICKEN AND MUSHROOM PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Melt butter in a frying pan over medium heat. Add oil. Add chicken and cook and stir until browned, 5 to 7 minutes. Add flour and stir until chicken is coated in flour.
• Stir in mushrooms, ham, green onion, and garlic. Slowly add 1/4 cup milk while stirring. Cook until mixture is creamy, adding more milk if needed. Season with salt and pepper. Cook and stir for 2 to 3 more minutes, then transfer to a medium casserole dish or divide into separate small ramekins.
• Wait until the mixture has cooled slightly, 5 to 10 minutes. Put puff pastry over top.
• Bake in the preheated oven until pastry has browned, 10 to 15 minutes.