Best Mini Creamy Mushroom Pies Recipes

MINI CREAMY MUSHROOM PIES

Mini creamy mushroom pies image

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

Ingredients

25g butter , plus extra for greasing
1 tsp olive oil
1 small onion , finely sliced
1 garlic clove , crushed
350g mixed mushroom , sliced
small handful parsley , finely chopped
100ml single cream
375g pack ready-rolled shortcrust pastry
a little plain flour , for dusting
1 egg , beaten
1 tsp caraway seed

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 CARAMELIZED MUSHROOM PIES

MINI CREAMY CARAMELIZED MUSHROOM PIES image

Categories Mushroom Appetizer Bake Vegetarian

Yield 6

Number Of Ingredients 14

Ingredients

1 tbs butter, plus extra for greasing
1 tsp salt
1 tsp olive oil
1 garlic clove, crushed
1 large sweet yellow onion cut into 1/4 think pieces
1/8 cup honey
1/8 cup dry white wine
small handful parsley, finely chopped
1/4 cup single cream
1 sheet puff pastry (rolled out thin)
plain flour (for dusting)
1 egg, beaten
1 tsp caraway seed
1 4" round cookie cutter

Steps:

Heat the butter in frying pan. Add the mushrooms and garlic, season and cook for 5 minutes until the mushrooms are soft. Stir in the parsley, salt and cream. Remove from the heat and allow to cool. Whisk honey and wine in a seperate bowl. Add onions; toss to coat. Coat a large rimmed baking sheet with nonstick spray. Spread onion mixture in an even layer on sheet. Roast 30 mins at 375 degrees. Turn onions over and roast until onions are caramelized. Remove from oven and add onions to mushroom mix. Heat oven to 350 degrees. Grease a small muffin tin with nonstick butter spray, then line each hole with a long thin strip of baking parchment. Roll out the pastry on a lightly floured surface and stamp out 4" circles. Place the pastry cirlces into each hole of the muffin tin. Divide the mushroom mix between the pies. Brush the pastry edges with a little egg and pinch edges together to seal. Brush the remaining egg and sprinkle with caraway seeds. Bake for 25-30 mins until golden brown. Allow to cool in tin before serving.