These mini Mushroom Pies are filled with a savory mushroom, thyme and garlic filling encased in a flaky, buttery pie dough!
This recipe is a delicious vegetarian appetizer that we love to make for dinner parties, holidays or even as a make-ahead lunch or brunch. These tiny, two-bite pies are packed with rich, savory flavor that mushroom lovers will swoon for!
For another bite-sized part app, try our Savory Pear Tartlets with Gorgonzola!
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Mini Mushroom Pie Ingredients
These mini Mushroom Pies use fresh mushrooms to make a savory pie filling. You can make this recipe with homemade shortcrust pastry or your favorite store-bought pie dough.
- Mushrooms - We used cremini button mushrooms (also known as baby bellas). However, this mushroom pie recipe can be used with wild mushrooms, and different varietals. Shitake, oyster and porcini mushrooms are all great options.
- Thyme & Garlic - Simple but flavorful seasonings that pair perfectly with the mushroom filling!
- All-Purpose Flour - We use a little bit of flour to thicken the mushroom filling. Then, even if you are not making your own pastry, we recommend using a little additional flour dusted on your work surface to prevent the little pies from sticking.
- Butter - Substitute olive oil for a vegan (or dairy-free) pie filling.
- Red Wine & Red Wine Vinegar - Red wine provides a deep, complex flavor while the vinegar provides a little necessary acidity that balances the buttery crust.
- Egg Wash - For pretty, shiny pies, brush the top of each little pie with a beaten egg.
- Pie Dough - For this recipe, we used our homemade, all-butter pie crust recipe - it's our favorite flaky pastry. To make this recipe even easier, feel free to use a pre-made pie dough. For vegan mushroom pies, substitute a pie dough recipe made with shortening or vegan butter.
Our Favorite Easy Pie Crust Recipe
Our homemade pie crust recipe uses all butter and is made completely by hand. No special equipment required! Check out the entire post for best practices and a quick How To Video.
How To Make Mini Pies
These Mini Mushroom & Thyme Pies are fun to make and delicious to eat! Make sure you have a rolling pin (or pre rolled pie dough disc), a Tablespoon scoop (or spoon), a fork, and a 2 inch cookie cutter (or ravioli stamp)!
*This step can be done several hours or the day before shaping the pies.*
5 Tips for Perfect Pocket Pies
- Cook the mushroom filling until nearly dry. Mushrooms are like sponges filled with tons of moisture. Cook down the filling completely allowing the moisture to evaporate. The mushrooms will shrink considerably. Otherwise, steam will release inside of the pies causing them to be soggy and fall apart.
- Allow the mushroom filling to cool completely. Do not attempt to make these pies with hot filling! Pie dough must be kept as cold as possible throughout the entire process. For flaky, crispy pastry make sure the pie filling is chilled.
- Chill (or freeze) the shaped pies before baking. For the best results, chill the mushroom pastries in the refrigerator (or freezer) before baking.
- Brush with egg wash. For shiny, eye-appealing pies, brush the top of the pies with a little egg wash. For vegan variations, try brushing the pies with a little almond milk.
- Serve warm! These Mini Mushroom Pies are best enjoyed when still a little warm! Bake them off right before your holiday guests arrive, or for an easy meal with a simple green salad.
Freezing, Storing & Reheating
- Making Ahead of Time & Freezing - Mini Mushroom Pies with Thyme are great to make ahead of time and keep frozen until ready to bake. Simply place the sheet tray of your shaped pies into the freezer. Once the little pies have frozen completely, wrap each pie in plastic wrap and transfer into a freezer safe bag. These pies can be frozen for up to two months. Once ready to bake, preheat the oven completely and arrange the pies on a prepared baking sheet. Right before baking, egg wash the pies, sprinkle with flaky salt and bake from frozen. The frozen pies will take a little longer to bake, about 35 minutes or until golden brown and delicious!
- Storing Baked Pies - Keep leftover pies in the refrigerator for up to 3 - 4 days.
- Reheating Leftover Pocket Pies - The best way to reheat these mini mushroom pies is in the oven. Bake the leftover pies at 350° Fahrenheit (120° celsius) for 7 - 10 minutes or until heated through. If necessary, you can loosely tent the pies with tin foil to prevent over browning.
Share Your Success!
These mini mushroom pies with thyme are the perfect savory start to holiday meals and dinner parties! When this recipe makes its way to your table, be sure to drop us a star rating! And, as always, mention @foodworthfeed or tag #foodworthfeed in your Instagram posts and stories! We’d love to feature you on social! We love having a seat at your table, you’ll always have one at ours. Cheers!
More Recipes To Love:
For more holiday starter recipes, browse our Appetizers category page.
Recipe
Mini Mushroom Pies with Thyme
These savory hand pies are delicious, buttery and fun to eat and make! This vegetarian appetizer recipe is easily made dairy-free or vegan with a vegan shortcrust pastry and few minor substitutions!
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Servings: 20 Mini Pies
Special Equipment
- Rolling Pin (if using homemade pie dough)
- 2½ Inch Biscuit Cutter (About 6 centimeters)
- Tablespoon Scoop (or spoon)
- Pastry Brush
Ingredients
Mini Mushroom Pies with Thyme
- 1 recipe or package pie dough We use our recipe for Easy Pie Crust, or substitute vegan pie crust
- 24 ounces cremini mushrooms destemmed, cleaned and finely chopped
- 4 cloves garlic minced
- 5 - 6 springs fresh thyme leaves chopped
- ¼ Cup dry red wine We used an inexpensive Chianti
- 3 Tablespoons red wine vinegar
- 2 Tablespoons butter or olive oil
- 2 Tablespoons all-purpose flour
- fine kosher salt* to taste
- Freshly-ground black pepper to taste
- Egg Wash Made from 1 egg whisked with a teaspoon of water, milk or cream (For vegan pies, use almond milk)
- Flaky sea salt optional
Homemade Pie Dough (optional, but delicious!)
- 2½ Cups all-purpose flour
- 1 teaspoon fine kosher salt*
- 1 Cup unsalted butter
- ¼ Cup 80 proof vodka optional (Use additional ice water, instead.)
- Ice water as needed, about 4 Tablespoons
Instructions
Mini Mushroom Pies
- Gather, measure and prepare the Mini Mushroom Pies ingredients as listed. If making Homemade Pie Dough, do that first and have the dough chilled in the refrigerator.
- Start by making the mushroom filling. Heat a large skillet over medium high heat. Add chopped mushrooms and cook, stirring occasionally for 8 - 10 minutes or until the mushrooms have shrunk considerably, and most of the moisture has cooked off. Add garlic and thyme and cook for 1 additional minute.
- Add red wine and red wine vinegar to the skillet. Use a wooden spoon to scrap any browned bits from the bottom of the pan. Allow the mixture to simmer for 3 - 5 minutes of until the moisture has evaporated and the pan is nearly dry.
- Add butter, flour and salt and pepper to the mixture and stir to combine. Cook mixture for 1 - 2 minutes until thick. Adjust seasonings to taste. Transfer mushroom fillingout of the pan and refrigerate to cool.
- To make the pies, roll homemade pie dough thinly to about ⅛ of an inch thick (or lightly roll pre-rolled dough). Cut rounds of pie dough using a 2½ inch biscuit cutter. Save the scraps of dough and reroll for more pies.
- Working on one pie at a time, brush egg wash around the edges of a bottom crust. Scoop 1 Tablespoon of chilled mushroom filling onto the bottom crust. Cover filling with a second round of pie dough and use fingertips to seal. Use the tines of a fork (See Note: a) to crimp the pies edges. Use the 2½ inch biscuit cutter to trim the excess edges and discard. Poke holes or cut a slash in the top of each pie.
- Repeat the mini pie making processs with the remaining dough and filling. Transfer pies to a parchment lined baking sheet and chill or freeze until ready to bake.
- When ready to bake, arrange a rack in the center third of the oven and preheat to 425° Fahrenheit (220° celsius). Meanwhile, brush the tops of each pie with egg wash and sprinkle with flaky sea salt, if using.
- Bake pies until golden brown, about 18 - 22 minutes for refrigerated pies or about 35 minutes to bake from frozen. Serve pies slightly warm or room-temperature and enjoy!
Easy Pie Dough
- Combine flour and salt in a medium mixing bowl (or food processor fitted with the blade attachment). Whisk (or pulse) to combine.
- Add butter. With your hands, pastry cutter (or food processor), cut butter into the flour mixture until a sandy texture with pea-sized crumbles are formed.
- [If using a food processor, transfer the butter and flour mixture into a medium mixing bowl.] Then, using a rubber spatula, stir in the vodka. Add cold, ice water (just the liquid, no ice) into the dough a small splash at a time. Mix with a rubber spatula. Add just enough water until the dough will hold together when gently squeezed in your hand. The dough should be rather dry and slightly crumbly.
- Turn the dough out onto a clean, dry work surface. Divide the dough in two and gently shape each half into a disk. Tightly wrap each disk of dough in plastic wrap and chill in the refrigerator thirty minutes, at least.
Notes
a. If you have a circular ravioli stamp, this is a great place to use it! Save time crimping and trimming the edges of these pies by simply stamping over each pie.
b. For more information on making homemade pie dough (including a quick How-To video) check out our entire Easy Pie Crust Recipe here.
*Unless otherwise noted, foodworthfeed recipes are developed using Diamond Crystal brand kosher salt. If using iodized or table salt, reduce quantities by about half.
Nutrition
Calories: 163kcal | Carbohydrates: 15g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 125mg | Potassium: 182mg | Fiber: 1g | Sugar: 1g | Vitamin A: 316IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg
Did You Try This Recipe?Please leave a star rating! Then snap a pic & mention @foodworthfeed or tag #foodworthfeed to be featured on our Instagram stories!
Nancy Woodworth
These look absolutely delicious! I will try them!
foodworthfeed
Thank you so much!! <3 We hope you love them!
Kristy
I loved this recipe and it was a hit at my wine & food pairing party. I made the rounds bigger for more mushroom mixture and served with a creme fraiche dill dip. I had a feeling this would be a winner so I doubled the recipe and froze half for another time. I'm curious to see how they hold up. I think next time I make the mushroom mixture I might do dijion with a sherry instead of red wine. Lovely appitizer!
foodworthfeed
Thank you so much for making this recipe and taking the time to leave a review! The creme fraiche dill dip sound amazing! Such a great idea. The sherry and dijon variation sounds delicious too! Thanks for making my day! 🙂
Jen
These are so good!! I've made it twice, and once tried sautéing a yellow onion in 1 TBS butter until soft and golden-brown, before adding in the mushrooms. I loved them both ways. Making them again for Thanksgiving, and had to leave a review. Thanks for such a great recipe!
foodworthfeed
Jen, thank you so much for this awesome comment! Butter and onions are always welcomed in this kitchen! 🙂 We're glad you love the recipe, enjoy those baby pies!