Mini Mushroom Pie
Serves 1235 mins prep20 mins cook
Mini Savory Mushroom Pie are hand pies filled with mushroom, spinach, and gouda in a buttery flaky pie crust.
0 servings
What you need
tbsp unsalted butter
cup yellow onion
tsp ground pepper
tsp salt
tbsp fresh thyme
cup fresh spinach
cup gouda
tsp water
Instructions
Homemade Pie Crust 1 Make your Homemade Pie Crust and set in fridge to chill for 1 hr. 2 **during this time make your filling and set aside** 3 Roll dough onto floured surface to 1/8" thickness. Cut into 5 inch circles (use a bowl or mini tart tray for shape). 4 Spoon filling onto one half of each circle and sprinkle with cheese. Leave 1/4 inch space of crust around the edge of the circle. Paint a little egg wash on edge of dough to help when closing. Fold over the other half and press ends together with fingers. 5 Lay each pocket onto a lined baking sheet. Slit two small lines in center with knife. Using a small pastry brush, apply egg wash onto top and sides of pie. Sprinkle pies with chia seeds. 6 Bake at 425 F (218 C) on parchment paper lined baking tray for 20 minutes or until golden brown. Let cool for 10-12 minutes. Enjoy!! Filling 1 Add mushrooms, onions, salt, pepper, and thyme in a skillet with 1 Tablepoon of butter. Cook for 3-4 minutes until softened. 2 Stir in spinach while warm and remove from heat. Let cool and drain any excess juices. Egg Wash 1 Stir yolk and water together with a fork in a small bowl.View original recipe