These mini mushroom pies are ideal for a quick mid-week meal. They are so yummy and making them is as easy as pie.
Hands up who likes pies! I certainly do, and can’t have enough of them. Whether you go for the savoury or sweet version, you know you are in for a treat. I was not aware that the humble pie can be traced as far back as the ancient times. Of course, it was not quite as the pie we know today. But if we talk about modern pies, the British ones are known to be the best. And there is no room for argument here. Chicken and leek or chicken and mushroom pies are definitely the favourite.
My mini pies, although meat free, are so delicious. And making them was super easy thanks to my Mini Pie Maker. I simply love it! These must be the prettiest-looking pies l’ve ever made. The pie maker saves you time, energy and, most importantly, it’s mess free. All pies have the same shape, oh, and guess what, no soggy bottom. And that’s because they are baked to perfection. What l also like are the non-stick top and bottom cooking plates, you can easily remove the pies when they are done. It only takes about 10 minutes or so to have them ready. Quick, isn’t it! And when you are sick and tired of pies (although that is impossible, if you ask me) you can also make mini tarts, sweet or savoury. Have a look at it, if you like.
Mini mushroom pies
- 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
- 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 on 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.