Creamy Mushroom Mini Pies

CREAMY MUSHROOM MINI PIESMushrooms are presently the love of my life so every time I went shopping lately, always bought them. I thought why not blend my most loved cooking technique, baking with these mushrooms. I thought and thought, looked through my pile of books but could not find any such dish. Finally I did find a recipe but did not have all the ingredients. Even this time I found the recipe while lurking around on Pinterest. Pinterest always comes to my rescue when I have an idea and search for it there. Though I made a lot of changes, I think my version came out superb.

The creamy mushroom mini pie idea just blew my mind. This is the first time I made it and got it bang on at once, maybe because I have earlier worked with a short crust pastry dough. Even if you haven’t worked with a short crust pastry dough earlier, I’m pretty sure, you can pull this off successfully at one go. Making a short crust pastry dough is really easy, whats most important is the chilling time, you chill it for a minimum of two hours atleast, and work with the dough henceforth, chances to get a successful dish are more on the positive side.


For the mushroom filling, you can work with any form of mushrooms, just keep in mind to clean them well first. You can even use assortment of mushroom types. I used the button mushroom variety because that is the most easily available variety here. Generally the seasoning is done only with parsley but I prefer adding bottled all purpose seasoning which adds an extra inch to the overall taste of the dish. Moreover, the bottled all purpose seasoning already has parsley in them. I use bottled seasonings in dry form because its hard to find fresh herbs like parsley, basil, thyme etc, at our place, we only find cilantro easily. If you can find fresh parsley, you should definitely make use of it and add them chopped at the end. Using fresh cream is recommended for the dish which is easily available across India and the whole world.


I made these pies in the normal 6 cavity cupcake moulds, you can make out by the shape of these pies. Roll the dough from the refrigerator using a rolling pin, if they crack little bit, work on them little bit and re roll. Using a large and round cookie cutter, cut out the rolled dough in 6*10 cm circles and then push them down into each cavity of the mould. Fill them with the mushroom filling and then using more dough, cover the top. To cover the top, again roll out dough and stamp out circles using a smaller cookie cutter this time just enough to cover the top completely. I shall brief the whole thing below in the recipe. Serve these delicious and slighly crisp starters to your guests and impress them. I had them with tomato ketchup and mayo, just warm them up a little before serving.

Prep time
Cook time
Total time
Soft and crispy pies loaded with a creamy mushroom filling!
Recipe type: Appetizer/Snack
Serves: 9 to 10 pies
  • For the short crust pastry dough: All purpose flour - 1 cup / 225 gms
  • Unsalted butter - 100 gm (diced)
  • Salt - a pinch (if using salted butter, skip salt)
  • Water - 3 tbsp / as required for a firm dough
  • For the filling: Oil - 1½ tbsp
  • Fine chopped onion - 1 (medium)
  • Crushed garlic / garlic paste - 1 tsp
  • Chopped mushrooms - 250 gms (any variety)
  • Fresh cream - 90 ml
  • Salt - as required
  • Pepper powder - ¼ tsp
  • All purpose seasoning - ¾ tsp
  • Egg - 1
  • Sesame seeds - liittle to sprinkle
  1. To make short crust pastry dough, in a mixing bowl sift in all purpose flour and salt.
  2. Now add in butter cubes. Butter should not be softened, it should be right out of the refrigerator.
  3. If you have a kitchen aid mixer, use that. I used my hand to mix in butter and rubbed with my fingertips until the mixture started looking like fine bread crumbs.
  4. Now add 3 tbsp water and make a firm dough.
  5. Bring out the dough on a lightly floured surface knead it well. Do not overdo.
  6. Once done, wrap it in a cling film and chill for at least 2 hours.
  7. Meanwhile, prepare the filling. For the creamy mushroom filling, first heat oil in a pan.
  8. Now add in the onions and saute until soft.
  9. Add in crushed garlic now and cook until the mixture is fragrant.
  10. Then add the chopped mushrooms and saute until mushrooms become soft.
  11. Add in salt and pepper that this stage.
  12. Put in the cream now and mix well. Cook for 2 to 3 minutes more on low flame.
  13. Before taking it off the flame, add in all purpose seasoning. The filling is ready. Keep aside.
  14. Once the dough has chilled for two hours, preheat the oven for 180 degree celsius.
  15. Grease a 6 cavity cupcake mould with butter. Preferably use a non stick mould.
  16. Roll the chilled dough on a floured work surface, and stamp out 6*10 cm circles with the help of a cookie cutter.
  17. Press one circle into each mould cavity till the edge and cut off the rest. If you think the dough is bigger and tends to fold inside the cavity, pinch the dough well so that it merges well. Do this with all.
  18. Now take about a table spoon or little more of the filling and add inside the mould layered with the dough.
  19. To cover the top you will need more dough, so just measure the top and use a cookie cutter of that size to cut out the dough.
  20. Roll out the remaining dough, and stamp out circles to cover the top.
  21. Now beat an egg, and brush over the edges of the pastry dough, also brush the pastry lid and pinch both them together.
  22. Also brush the top of the pastry lid with the egg wash and sprinkle sesame seeds from top.
  23. Bake them in a preheated oven for 28 to 30 minutes at 180 degree celsius.



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