Mini Creamy Mushroom Pies

perfect veggie party food
Perfect veggie party food
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Ingredients

Adjust Servings:
1 tbsp Butter plus extra for greasing
1 tsp Olive oil
1 small Onion finely sliced
1 Garlic clove crushed
350 g Mushrooms sliced
small handful Parsley finely chopped
100 ml light Cream
375 g pack ready Rolled shortcrust pastry
a little All-purpose flour for dusting
1 Eggs beaten
1 tsp Caraway seeds

Nutritional information

373
kcal
26g
fat
29g
carbs
3g
fiber
7g
protein
2g
sugars
  • Vegetarian Recipes
Ingredients

Mini Creamy Mushroom Pies

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These Mini Creamy Mushroom Pies always put in an appearance at one of my parties. They always go down a treat too. Guests adore these Scandinavian style pies with their garlicky mushroom filling and flavoured with caraway seeds on top. These pies are perfect for vegetarians too!

Start by making the mushroom filling. Take a 6 muffin tray and roll out pastry and cut into 12 circles until you’ve used all the pastry. Press a pastry circle into each of the muffin cups and add mushroom filling. Place a pastry lid on top and brush with beaten egg. Bake and serve warm!

To make Mini Creamy Mushroom Pies, you will need the following ingredients:

Ingridiens for Mini Creamy Mushroom Pies

Steps to make Mini Creamy Mushroom Pies

1

Heat oven and prepare a muffin tray

5

Preheat the oven to 390 °F.

2

Sauté onions, garlic and mushrooms

3

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.

3

Add cream and parsley

5

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.

4

Roll out pastry

2

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.

5

Assemble pies

2

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.

6

Brush with egg

1

Brush each of the lids with beaten egg and sprinkle a few caraway seeds on each.

7

Bake

30

Bake in the oven for 25-30 minutes until golden on top.

8

Cool

Allow the pies to cool slightly in the tin before serving.

9

Serve

Serve warm.

Try these Mini Creamy Mushroom Pies for your next party and don’t forget to come back soon to leave a review with your opinion!

Dasha is an enthusiastic and cheerful mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Dasha is going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

Recipe Reviews

Average Rating:
(5.0)
Total Reviews: 1
Athina

Well done! Thanks for sharing!

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