Best Mini Creamy Caramelized Mushroom Pies Recipes

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MINI MUSHROOM PIES



Mini Mushroom Pies image

Mini Mushroom Pies, an excellent no-meat appetizer for parties or gatherings.

Provided by Daniela Apostol

Categories     Appetizer

Time 25m

Number Of Ingredients 12

250 g closed cup mushrooms
2 celery sticks
1 small onion
2 spring onions
2 garlic cloves
1 cup milk
1 tbsp plain flour
25 g butter
fine sea salt
ground black pepper
dill to taste
1 ready-rolled puff pastry

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 MUSHROOM PIE



Mini Mushroom Pie image

Mini Savory Mushroom Pie are hand pies filled with mushroom, spinach, and gouda in a buttery flaky pie crust.

Provided by Jenn

Categories     Appetizer     Breakfast     Snack

Time 55m

Number Of Ingredients 10

1 Tablespoon Unsalted Butter
1 Cup Yellow Onion (diced)
2 1/2 Cups Baby Bella Mushrooms (sliced or chopped)
1/2 teaspoon Ground Pepper
1/2 teaspoon Sea Salt
2 Tablespoons Fresh Thyme (chopped)
2 1/2 Cups Fresh Baby Spinach (chopped)
1 1/2 Cups Gouda or Gruyere Cheese (graded)
1 Egg Yolk
1 teaspoon Water

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-AND-GOAT CHEESE POT PIES RECIPE



Mini Mushroom-and-Goat Cheese Pot Pies Recipe image

Provided by mirelsonp

Number Of Ingredients 17

2 tablespoons unsalted butter
1 tablespoon olive oil
1 large shallot, finely chopped
8 ounces cremini mushrooms, chopped
2 garlic cloves, minced
1 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh rosemary
1/3 cup dry sherry
2 ounces cream cheese, at room temperature
2 ounces goat cheese, at room temperature
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
1 (14.1-oz.) pkg. refrigerated piecrusts
1 large egg, lightly beaten
1 tablespoon water
Flaky sea salt
Fresh thyme leaves

Steps:

  • Step 1 Preheat oven to 350°F. Melt butter with olive oil in a large skillet over medium-high. Add shallot; cook, stirring often, until slightly transparent and fragrant, 1 minute. Add mushrooms; cook, stirring occasionally, until mushrooms are tender and lightly browned, about 8 minutes. Add garlic, thyme, and rosemary; cook, stirring often, until fragrant, 1 minute. Add sherry, and cook until liquid is nearly all evaporated, 2 more minutes. Remove from heat; let cool slightly, 10 minutes. Mix in cream cheese, goat cheese, kosher salt, and pepper. Step 2 Coat 2 (12-cup) miniature muffin pans or 1 (24-cup) miniature muffin pan with cooking spray. Unroll both piecrusts on a work surface. Using a 3 1⁄4-inch round cutter, cut out 12 dough rounds; using a 2 1⁄2-inch round cutter, cut out 12 more dough rounds, combining and rolling out remaining dough once, if necessary. Step 3 Whisk together egg and water. Fit a 3 1⁄4-inch dough round into every other muffin cup in pans, leaving a small edge at top. Brush edges with some of the egg mixture. Spoon about 1 tablespoon mushroom mixture into each dough cup. Top each filled cup with a 2 1⁄2-inch dough round, crimping edges of bottom and top crusts together to seal. Step 4 Brush tops of pies with remaining egg mixture, and sprinkle with flaky sea salt and thyme. Bake in preheated oven until golden brown, 25 to 30 minutes. Cool 5 minutes before serving.

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