MINI MUSHROOM PIE
Steps:
- Make your Homemade Pie Crust and set in fridge to chill for 1 hr.
- **during this time make your filling and set aside**
- Roll dough onto floured surface to 1/8" thickness. Cut into 5 inch circles (use a bowl or mini tart tray for shape).
- Spoon filling onto one half of each circle and sprinkle with cheese. Leave 1/4 inch space of crust around the edge of the circle. Paint a little egg wash on edge of dough to help when closing. Fold over the other half and press ends together with fingers.
- Lay each pocket onto a lined baking sheet. Slit two small lines in center with knife. Using a small pastry brush, apply egg wash onto top and sides of pie. Sprinkle pies with chia seeds.
- Bake at 425 F (218 C) on parchment paper lined baking tray for 20 minutes or until golden brown. Let cool for 10-12 minutes. Enjoy!!
- Add mushrooms, onions, salt, pepper, and thyme in a skillet with 1 Tablepoon of butter. Cook for 3-4 minutes until softened.
- Stir in spinach while warm and remove from heat. Let cool and drain any excess juices.
- Stir yolk and water together with a fork in a small bowl.
Nutrition Facts : Calories 510 kcal, ServingSize 1 serving
MINI MUSHROOM PIES
Mini Mushroom Pies, an excellent no-meat appetizer for parties or gatherings.
Provided by Daniela Apostol
Categories Appetizer
Time 25m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 305 kcal, Carbohydrate 25 g, Protein 6 g, Fat 20 g, SaturatedFat 6 g, Cholesterol 13 mg, Sodium 163 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
MINI CREAMY MUSHROOM PIES
Individual party pies with vegetarian garlicky filling, flavoured with caraway for a Scandinavian feel
Provided by Good Food team
Categories Buffet, Starter
Time 1h10m
Yield Makes 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 373 calories, Fat 26 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.7 milligram of sodium
MINI CREAMY MUSHROOM PIES
These Mini Creamy Mushroom Pies always put in an appearance at one of my parties. They always go down a treat too. Guests adore ...
Provided by Dasha Vakulova
Time 43m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 373, Fat 26g, Carbohydrate 29g, Fiber 3g, Protein 7g, Sugar 2g
CREAMY CHICKEN AND MUSHROOM PIES
The trick to making sure that the bottoms of your pies are crispy and cooked through is pre-heating the sheet pan first. Because the filling is pre-cooked, the oven is set to a high temperature to speed up the cooking time.
Provided by Food Network
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 17
Steps:
- For the pies: Place a large sheet pan on a rack in the center of the oven. Preheat the oven to 450 degrees F.
- Heat the oil in a large skillet over medium-high heat. Add the mushrooms, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, tossing the mushrooms occasionally, until they soften and turn golden, 2 to 3 minutes. Stir in the chicken, mustard and chives. Add the cream cheese and stir until the cheese is melted. Remove from the heat.
- Lightly flour a work surface and roll the pastry into an 11-inch square. Cut the pastry in half. Divide the chicken and mushroom mixture in half and place each half on one end of each rectangle of pastry, leaving a 1/2-inch border on all sides.
- Brush the border with the egg and fold over the other half of the puff pastry. Use a fork to crimp and seal the edges. Cut slits in the tops of the pies to vent. Brush the tops of the pies lightly with the egg. Transfer the pies to the hot baking sheet and bake until deep golden brown, about 15 minutes.
- Meanwhile, for the salad: Whisk together the lemon juice, oil and mustard in a large bowl. Season with a pinch of salt and pepper. Fold in the thinly sliced onions and toss occasionally to soften, 5 to 10 minutes.
- When ready to serve, toss the lettuce and chives into the dressing.
More about "mini mushroom pie recipes"
MINI MUSHROOM PIES (WITH PUFF PASTRY AND PARMESAN)
From whereismyspoon.co
4.7/5 (3)Calories 171 per servingCategory Appetizer
- Finely chop onions and garlic. Slice the spring onions thinly. Heat the olive oil and the butter in a nonstick pan and cook the vegetables until softer but not really colored, about 3 minutes, stirring often.
- In the meantime slice the mushrooms thickly. Add them to the pan and cook for further 5 minutes, stirring occasionally. Add cumin and some pepper. Cook for a few more minutes until all the liquid released by the mushrooms has evaporated. Add salt to taste. Let cool.
- Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit. Butter a muffin pan very well to prevent the tart shells from sticking.
- Unroll the puff pastry on the working surface. Cut rounds to fit the muffin pan molds, about 7.5 cm/ 3 inches. You can use a cutter or a drinking glass of appropriate size to cut the pastry. Press the pastry rounds into the molds of the muffin pan.
MINI BEEF & MUSHROOM PIES - ENJOY COLD DAYS WITH THESE …
From greedygourmet.com
CREAMY MUSHROOM MINI PIE RECIPE - ARCHANA'S KITCHEN
From archanaskitchen.com
CREAMY MUSHROOM POT PIE - SIMPLY DELICIOUS
From simply-delicious-food.com
INDIVIDUAL BEEF AND MUSHROOM PIES - MISSION FOOD …
From mission-food.com
38 OF OUR FAVORITE MINI PIES AND TARTS | TASTE OF HOME
From tasteofhome.com
MINI CHICKEN PIES RECIPES WITH LEEK AND MUSHROOMS
From olivemagazine.com
SPINACH MUSHROOM MINI PIES - EASY VEGETARIAN …
From bakealish.com
MINI QUICHE RECIPE (ANY FLAVOR!) - SALLY'S BAKING …
From sallysbakingaddiction.com
INDIVIDUAL STEAK AND MUSHROOM PIES - CLOUDY KITCHEN
From cloudykitchen.com
MINI MUSHROOM PICNIC PIES - EASY CHEESY VEGETARIAN
From easycheesyvegetarian.com
25 SAVORY SOUTHERN PIE RECIPES THAT ARE LIKE COMFORT IN A CRUST
From southernliving.com
TRADITIONAL BRITISH CHICKEN AND MUSHROOM PIE - THE PETITE COOK™
From thepetitecook.com
MINI MUSHROOM-AND-PARSNIP POT PIES RECIPE
From southernliving.com
MINI MUSHROOM PIES WITH THYME - FOODWORTHFEED
From foodworthfeed.com
MINI MUSHROOM PIES WITH PEA AND POTATO - SUGARLOVESPICES
From sugarlovespices.com
MUSHROOM PIE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
MUSHROOM PIE - CHEERFUL COOK
From cheerfulcook.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love