MINI CREAMY MUSHROOM PIES
Individual party pies with vegetarian garlicky filling, flavoured with caraway for a Scandinavian feel
Provided by Good Food team
Categories Buffet, Starter
Time 1h10m
Yield Makes 6
Number Of Ingredients 11
Steps:
- Heat the butter and oil in a frying pan. Add the onion and fry until soft. Stir in the garlic and mushrooms, season and cook for 5 mins until the mushrooms are soft. Stir in the parsley and cream. Remove from the heat and allow to cool.
- Heat oven to 200C/180C fan/gas 6. Grease a 6-hole muffin tin with butter, then line each hole with a long thin strip of baking parchment. Roll out the pastry on a lightly floured surface and stamp out 6 x 10 cm circles. Press a circle into each hole to line. Roll out the remaining pastry (you may need to re-roll trimmings) and stamp out 6 x 8cm circles.
- Divide the mushroom mix between the pies. Brush the pastry edges with a little egg, top each with a pastry lid and carefully press the pastry edges together to seal.
- Brush with the remaining egg and sprinkle with caraway seeds. Bake for 25-30 mins until golden. Allow to cool in the tin slightly before serving, or cool on a wire rack and keep in airtight containers for up to 1 day. Reheat before serving.
Nutrition Facts : Calories 373 calories, Fat 26 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.7 milligram of sodium
INDIVIDUAL PIES WITH WILD MUSHROOMS
Steps:
- Preheat the oven to 475 degrees.
- Let the pastry stand briefly.
- Use heart-shaped or round molds, and brush the inside of each with a little butter.
- Lay out a 16-inch square of plastic wrap on a flat surface, and place one pastry patty in the center. Cover with a second square of plastic wrap. Roll out each round of pastry into a large 1/8-inch-thick circle of dough. Cut each circle into thirds. Lay one portion of dough on top of each individual mold, pressing the dough lightly to line each mold. Leave the outside edges overhanging and trim off the edges at the lip of the mold. Bake about 10 minutes, and let cool.
- Slice the mushrooms into bite-size pieces. There should be about 2 quarts, loosely packed.
- Heat the butter in a heavy skillet, and add the onions, thyme and ham. Cook for about a minute, and add the mushrooms and Sherry. Bring to a boil, and cover closely. Cook over moderate heat for about 2 minutes, and add the cream, salt and pepper. Continue cooking, uncovered, over high heat 5 to 7 minutes.
- Remove the pastry shells from the molds. Heap the mushrooms inside the pastry shells and serve.
Nutrition Facts : @context http, Calories 635, UnsaturatedFat 26 grams, Carbohydrate 29 grams, Fat 54 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 25 grams, Sodium 483 milligrams, Sugar 3 grams, TransFat 0 grams
CREAMY CHICKEN AND MUSHROOM PIES
The trick to making sure that the bottoms of your pies are crispy and cooked through is pre-heating the sheet pan first. Because the filling is pre-cooked, the oven is set to a high temperature to speed up the cooking time.
Provided by Food Network
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 17
Steps:
- For the pies: Place a large sheet pan on a rack in the center of the oven. Preheat the oven to 450 degrees F.
- Heat the oil in a large skillet over medium-high heat. Add the mushrooms, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, tossing the mushrooms occasionally, until they soften and turn golden, 2 to 3 minutes. Stir in the chicken, mustard and chives. Add the cream cheese and stir until the cheese is melted. Remove from the heat.
- Lightly flour a work surface and roll the pastry into an 11-inch square. Cut the pastry in half. Divide the chicken and mushroom mixture in half and place each half on one end of each rectangle of pastry, leaving a 1/2-inch border on all sides.
- Brush the border with the egg and fold over the other half of the puff pastry. Use a fork to crimp and seal the edges. Cut slits in the tops of the pies to vent. Brush the tops of the pies lightly with the egg. Transfer the pies to the hot baking sheet and bake until deep golden brown, about 15 minutes.
- Meanwhile, for the salad: Whisk together the lemon juice, oil and mustard in a large bowl. Season with a pinch of salt and pepper. Fold in the thinly sliced onions and toss occasionally to soften, 5 to 10 minutes.
- When ready to serve, toss the lettuce and chives into the dressing.
STEAK AND WILD MUSHROOM PIES
A fancy looking, but easy dish using pre-made gravy. Look for gourmet red-wine gravy, as this really enhances the flavour of the dish.
Provided by Ppaperdoll
Categories Savory Pies
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 200 degrees Celsius Cut out four 4 1/2 inch rounds of puff pastry. Place on a baking tray and score in a lattice pattern across the top. Brush with beaten egg and bake 10-15 minutes until golden.
- While pastry is cooking, heat 1 Tbsp oil in a skillet. Add mushrooms and stir-fry 2-4 minutes until softened. Season with salt and pepper and transfer to a plate. Add remaining oil to pan and cook half the steak. Stir fry 2-3 minutes and transfer to a plat, then repeat with other half of the steak.
- Pour the gravy into the pan, stir in mushrooms and simmer 4-5 minutes. Add the meat to the skillet and cook another minute or two. add between 50-75 ml water.
- Stir parsley into the sauce, divide mixture between four plates, and top each serving with a pastry 'lid'.
- Delicious with boiled new potatoes and a green salad.
Nutrition Facts : Calories 1221.9, Fat 85.8, SaturatedFat 26.9, Cholesterol 226.8, Sodium 825.8, Carbohydrate 48.4, Fiber 2.4, Sugar 2, Protein 62.6
WILD MUSHROOM PIE
Make and share this Wild Mushroom Pie recipe from Food.com.
Provided by Jacques Lorrain
Categories Vegetable
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- FOR CRUST:
- Mix flour and salt in medium bowl.
- Add butter and rub with fingertips until mixture forms coarse meal.
- Mix in enough water by Tbsp to form moist clumps.
- Gather dough into ball; flatten into disk.
- Wrap in plastic and chill until firm, about 45 minutes.
- (Can be prepared 2 days ahead; keep refrigerated.) Roll out dough on lightly floured surface to 13-inch round.
- Transfer to 9-inch glass pie plate; crimp edges.
- Refrigerate 30 minutes.
- Preheat oven to 375 F.
- Line pie crust with foil.
- Fill with dried beans or pie weights.
- Bake 10 minutes.
- Remove foil and beans.
- Bake until crust is set and begins to color, piercing bottom with fork if puffy, about 15 minutes more. Transfer to rack and cool.
- FOR FILLING: Place porcini in small bowl.
- Add enough hot water to cover.
- Let soak 30 minutes.
- Drain mushrooms.
- Melt butter in heavy large skillet over high heat. Add shallots and garlic and saute 1 minute. Add fresh mushrooms and saute until tender and liquids evaporate, about 5 minutes.
- Add porcini and saute 2 minutes.
- Season to taste with salt and pepper.
- Set aside. Whisk eggs, half and half, basil and thyme in medium bowl until blended.
- Season with salt and pepper.
- Sprinkle half of cheese on crust. Top with mushroom mixture and remaining cheese. Carefully pour egg mixture over mushrooms.
- Bake until center is set, about 40 minutes.
- Transfer to rack and cool slightly.
- Garnish with parsley.
- Cut into wedges and serve. NOTE: such as crimini, chanterelles and/or stemmed Shiitake, thickly sliced
Nutrition Facts : Calories 387.1, Fat 29.1, SaturatedFat 17.5, Cholesterol 160.2, Sodium 398, Carbohydrate 19.3, Fiber 1, Sugar 1.3, Protein 13.3
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5/5 (1)Servings 20Cuisine AmericanCategory Appetizer
- Melt butter with olive oil in a skillet over medium heat. Add the shallot and cook until slightly transparent, stirring often, about one minute. Add mushrooms and stir. Cook until they are tender and lightly browned. Add garlic, rosemary and thyme; stir until fragrant, about one minute. Next add the white wine and cook about 2 minutes until the liquid is evaporated. Remove from heat and let cool slightly. Mix in goat cheese, cream cheese, fine sea salt and pepper. Mix until thoroughly incorporated.
- Unroll pie crusts on work surface, and cut out 20 dough rounds using a 3.25 inch cookie or biscuit cutter. Cut out 20 more dough rounds using a 2.5 inch cutter. Cut a vent in the centers of the 2.5 inch rounds using a 1/2 inch cutter, or use a knife to make slits in the dough. Remaining dough can be combined and rolled out once if more crusts are needed, or to make decorative elements for the tops of the pies.
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4.7/5 (3)Calories 171 per servingCategory Appetizer
- Finely chop onions and garlic. Slice the spring onions thinly. Heat the olive oil and the butter in a nonstick pan and cook the vegetables until softer but not really colored, about 3 minutes, stirring often.
- In the meantime slice the mushrooms thickly. Add them to the pan and cook for further 5 minutes, stirring occasionally. Add cumin and some pepper. Cook for a few more minutes until all the liquid released by the mushrooms has evaporated. Add salt to taste. Let cool.
- Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit. Butter a muffin pan very well to prevent the tart shells from sticking.
- Unroll the puff pastry on the working surface. Cut rounds to fit the muffin pan molds, about 7.5 cm/ 3 inches. You can use a cutter or a drinking glass of appropriate size to cut the pastry. Press the pastry rounds into the molds of the muffin pan.
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