Mini Mushroom Pies

These delicious little pies make a great snack but you could also serve them at a party or pack them up for a picnic!


Makes 6 pies Approx 67p each


Prep time 20 minutes Cooking time 25-30 minutes


1 small onion, finely chopped

250g chestnut mushrooms, sliced

25g butter, plus extra for greasing

1 clove garlic, crushed

1 tbsp dried parsley

100ml single cream

375g pack ready rolled shortcrust pastry

plain flour, for dusting

1 egg, beaten



Fry the onion in a the butter & a little oil for 5 minutes.

Stir in the mushrooms & cook for another few minutes then add the parsley & some salt & pepper then the cream.

Stir well, simmer for about 5 minutes more then remove from the heat.





Grease 6 holes of a muffin tin & line each one with a long thin strip of greaseproof paper.





Lay out the pastry & roll it out a little thinner. Cut 6x10cm circles & press one into each hole of the tin, then cut out 6x8cm circles for the lids.


Divide the mixture between the pastry cases. Brush the edges with egg & place the lids on pressing down the edges to seal. Brush the tops with egg & make a small hole in the top of each with the tip of a knife.

Bake for 25-30 minutes until golden.




You can make these a day in advance, keep them airtight & reheat before serving or serve them cold!


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