Mini Creamy Mushroom Pies 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 MUSHROOM PIES

Steps:

• 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.

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.

MUSHROOM AND BACON MINI POCKET PIES

Steps:

• In 12-inch skillet, cook bacon over medium heat for 4 to 6 minutes until crisp; drain on paper towels. Cook mushrooms and onion in 2 tablespoons bacon drippings over medium heat, stirring occasionally, until tender. In small bowl, combine bacon, mushrooms and onion. Set aside.
• Heat oven to 400°F. Spray large cookie sheet with cooking spray.
• In food processor with metal blade, place flour and cheese. Cover; process using quick on-and- off motions, until well mixed. Add butter; process until mixture looks like coarse crumbs. Add cream cheese and egg yolks, continue to process just until blended and dough begins to form a ball.
• On floured surface, knead dough 10 times. Roll dough until 1/4-inch thick. Cut into 16 rounds with floured 4- inch round cutter.
• Spoon about 1 tablespoon bacon mixture onto each round. Fold each in half; seal edges with fork tines. Place on cookie sheet. Brush each pocket with beaten egg; sprinkle with sesame seeds. Bake 15 to 20 minutes or until golden brown.