Creamy Mushroom Mini Pie Recipe
Description
The Creamy Mushroom Mini Pie is a delightful combination of earthy mushrooms, aromatic herbs, and rich cheese. Enhanced with the subtle notes of garlic, sesame, and black pepper, this savory pie sits in a flaky, buttery pastry crust that melts in your mouth. Though perfecting the pie crust can take a little practice, once you get it right, you’ll find yourself making this pie again and again. Whether it’s for a cozy weeknight dinner or a special gathering with friends, these mini pies are sure to impress.
Cuisine: Continental
Course: Snack
Diet: Vegetarian
Ingredients
For the Pastry Dough
Ingredient | Quantity |
---|---|
Pastry dough (short crust tart) | 1 recipe (enough for several mini pies) |
For the Mushroom Pie Filling
Ingredient | Quantity |
---|---|
Onion (finely chopped) | 1 medium |
Garlic (grated) | 3 cloves |
Button mushrooms (chopped) | 250 grams |
Fresh cream | 90 ml |
Black pepper powder | 1 teaspoon (pounded) |
Basil leaves (finely chopped) | 1 sprig |
Oil | As required |
Whole egg (for egg wash) | 1 |
Sesame seeds (Til seeds) | A little to sprinkle |
Preparation Time
10 minutes
Cooking Time
30 minutes (plus 2 hours refrigeration for dough)
Instructions
-
Prepare the Pie Crust:
Start by preparing the pie dough using a short crust tart recipe. Once mixed, refrigerate the dough for about 2 hours. This helps the dough firm up and ensures it becomes flaky when baked. -
Make the Mushroom Filling:
While the dough is chilling, move on to preparing the filling. Heat a little oil in a heavy-bottomed pan and sauté the finely chopped onion until it turns golden brown, almost caramelized. This caramelization process will add a rich, savory flavor to the filling.Once the onions are caramelized, add the grated garlic and chopped mushrooms. Sauté on high heat until the mushrooms release their moisture and cook through. Allow any water released by the mushrooms to evaporate, leaving a thick, flavorful mixture.
Add the black pepper powder, finely chopped basil leaves, and fresh cream. Stir everything together, and cook for an additional few minutes until it thickens. If the mixture appears too liquidy, you can add a teaspoon of cornflour to thicken it further. Once done, set the filling aside.
-
Shape and Roll the Dough:
After refrigerating the dough, it’s time to shape it into mini pie crusts. Preheat the oven to 180°C (350°F). Dust your kitchen counter with flour and roll the dough into a large rectangle. Using a cookie cutter, cut 10 cm circles of dough. These should fit snugly into your muffin pans or mini pie pans. -
Assemble the Pies:
Grease the pie moulds or muffin pans with butter, then press each dough circle into the cavities. Trim off any excess dough. If the dough is too large and folds over inside the cavity, gently pinch the edges to fit it neatly into the pan.Spoon the creamy mushroom mixture into each pie base, making sure to fill them generously.
-
Top the Pies:
Roll out the remaining dough and use a cookie cutter to cut out circles that are slightly larger than the ones used for the bases. Place these on top of the mushroom filling, pressing down on the edges to seal the pies. Use a knife to make small slits in the top dough to allow steam to escape while baking. -
Egg Wash and Sesame Seeds:
Beat the whole egg to create an egg wash. Brush this wash over the edges of the dough and on top of the pie lids. This will give the crust a beautiful golden color once baked. If you want to make the pies eggless, you can substitute the egg wash with milk. Sprinkle a few sesame seeds on top for added texture and flavor. -
Bake the Mini Pies:
Place the assembled pies in the preheated oven and bake for 28-30 minutes, or until the pastry is golden brown and crispy. The pies should have a deliciously flaky texture. -
Serve and Enjoy:
Once baked, allow the pies to rest for about 10 minutes before serving. This ensures that the filling sets and is easier to eat. Serve your Creamy Mushroom Mini Pies alongside a fresh bowl of Lemongrass Soup, crispy Garlic Bread, and perhaps a glass of wine for a complete, satisfying meal. These mini pies are perfect for entertaining or as a quick and indulgent snack.
Tips for Success
- If you want a vegetarian alternative to the egg wash, try brushing the pies with a little milk instead.
- These pies can be prepared ahead of time and stored in the fridge for up to a day before baking.
- Feel free to experiment with other herbs like thyme or parsley for a different flavor profile.
Serve these delightful mini pies for your next party or as a special snack for yourself. With their creamy filling, flaky crust, and savory flavors, they are bound to be a hit!