Mini creamy mushroom pies

Mini creamy mushroom pies

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(2 ratings)

Prep: 30 mins Cook: 40 mins

More effort

Makes 6
Individual party pies with vegetarian garlicky filling, flavoured with caraway for a Scandinavian feel

Nutrition and extra info

  • Vegetarian

Nutrition: per pie

  • kcal373
  • fat26g
  • saturates10g
  • carbs29g
  • sugars2g
  • fibre3g
  • protein7g
  • salt0.7g
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  • 25g butter, plus extra for greasing



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 tsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 small onion, finely sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 garlic clove, crushed
  • 350g mixed mushroom, sliced



    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • small handful parsley, finely chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 100ml single cream
  • 375g pack ready-rolled shortcrust pastry
  • a little plain flour, for dusting
  • 1 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 tsp caraway seed


  1. 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.

  2. 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.

  3. 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.

  4. 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.

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Comments, questions and tips

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21st Nov, 2015
These are really tasty and, I think, if you are hosting meat eaters and veggies, these are good for an alternative to mini pork pies. Very tasty although I added some Dijon mustard whilst cooking the mushrooms and I think this gave them extra flavour. 5 Stars!
20th Feb, 2015
Well these were fabulous After I added the cream to the mushroom mix, I let it boil down for a few minutes to thicken it. I don't like parsley so I added mixed herbs. I also seasoned the mix with salt and pepper. It does make 6 pies, and feel that 2 pies per person with a portion of mini baked potatoes and your choice of veg (I had asparagus) makes for a good meal :)
6th Dec, 2013
Perfect for vegetarian Christmas! Made this for my family's Christmas buffet, everyone loved it, vegetarian and meat eater alike. Easy to make and very hearty and tasty. I'm not a big fan of parsley, so I think I used italian herb mix or tarragon instead. Instead of using a muffin tin I out the mini pies in cupcake cases, worked fine.
21st Jul, 2015
Can you freeze these ready to bake at a later date?
22nd May, 2014
how much pastry would u need for this recipie
20th Feb, 2015
It tells you in the ingredients list, 375g of shortcrust pastry.
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