Mini Mushroom Pies
Mini Mushroom Pies, an excellent no-meat appetizer for parties or gatherings.
Servings: 6 pies
Calories: 305kcal
Ingredients
- 250 g closed cup mushrooms
- 2 celery sticks
- 1 small onion
- 2 spring onions
- 2 garlic cloves
- 1 cup milk
- 1 tablespoon plain flour
- 25 g butter
- fine sea salt
- ground black pepper
- dill to taste
- 1 ready-rolled puff pastry
Instructions
- 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 onto 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.
Notes
- To see the measurements in cups and ounces, please click on the US CUSTOMARY link.
- The amount of ingredients listed can be adjusted depending on the number of servings you need, just click on the number next to SERVINGS.
Nutrition
Calories: 305kcal | Carbohydrates: 25g | Protein: 6g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 13mg | Sodium: 163mg | Potassium: 283mg | Fiber: 1g | Sugar: 4g | Vitamin A: 270IU | Vitamin C: 3.7mg | Calcium: 64mg | Iron: 1.4mg