Addictive mushroom pies with puff pastry, Parmesan, and herbs, you will not be able to stop eating these pastry appetizers.
Really! These mushroom pies are so good, you will find it difficult to stop eating them! If you are making them for company, better make the double batch, only 12 tarts will just not be enough... That buttery, crispy pastry filled with a cheesy, savory and aromatic mushroom filling... so good!
And if you are looking for more pastry appetizers, check these Romanian Pretzels or these Cocktail Sausages. Or these Cheese Puff Pastry Twists.
What do you need?
- I use ready-rolled puff pastry from the refrigerator section of the supermarket.
- One sheet weighs 275 g/ 10 oz and comes wrapped in its own parchment paper which I use to roll the pastry on or to bake it on it when necessary.
- It is about 40 cm/ 16 inches long and 26 cm/ 10.2 inches wide. A little more or less is OK.
- You can use frozen puff pastry as well. Thaw it according to the packet's instructions and roll to roughly match the sizes indicated above.
- Alternative: you can use shortcrust pastry as well. The mushroom pies will be slightly different but equally delicious!
- I had cremini mushrooms, which are rather small and brown.
- Regular white button mushrooms are perfectly fine as well, they are both actually the same thing, just that cremini are allowed to grow a little longer than white mushrooms.
How to make mini pies in a muffin tin?
Prepare the tin:
- Making appetizer pies in a muffin tin is easy and pretty. There is no need to cut the pie after baking, the portions are easy to count and everybody loves eating small finger food without even needing a plate or a fork.
- All you need is a regular muffin tin with 12 molds, in this case.
- And the only thing you have to do is to butter the molds properly so that the pastry doesn't stick to them. I forgot to butter one mold and all I got out of it were mushroom pieces and crumbs...
- You can grease the molds with very soft butter (I usually use my hands for this task), oil, or melted butter (using a brush). I go for soft butter and hands most of the time.
Prepare the pastry:
- Unroll the ready-rolled dough or roll it according to the packet's instructions.
- Cut rounds to fit the muffin tin molds, about 7.5 cm/ 3 inches. (1)
- Use a pastry cutter, if you have one of the appropriate size. I always use the largest drinking glass I have, as I don't have such a large cutter. (2)
- Roll the scraps and cut a few more pastry rounds, if you like. (3)
- If you already have 12 rounds, but still have some pastry left, roll it, cut it into strips, brush with beaten egg, sprinkle them with Parmesan or other cheese and bake them as well. It would be a pity to discard them.
Assemble the pies:
- Press the pastry rounds into the molds of the muffin pan. (1)
- Fill with the mushroom mixture. (2)
- Bake for 15 to 17 minutes or until the pastry is nicely golden and the filling bubbles. (3)
How to serve the mushroom pies?
They are best served immediately or within hours after baking. I would not bake them very much in advance.
If you want to serve them as fingerfood for a party, let them cool on a wire rack and serve at room temperature.
The leftovers will keep refrigerated for a couple of days. They will still taste good, but the puff pastry will go rather soggy.
Leftover tarts can be reheated at 180 degrees Celsius/ 350 degrees Fahrenheit for about 5-7 minutes.
More savory pies:
- 8 oz onions
- 2 garlic cloves
- 2 spring onions
- 1 tablespoon olive oil
- 1 tablespoon butter
- 9 oz cremini mushrooms
- 1 teaspoon ground cumin
- 1 sheet ready-rolled puff pastry from the refrigerator section of the supermarket
- 1 small egg
- 2 tablespoons grated Parmesan
- ½ tablespoon chopped fresh rosemary
- fine sea salt and black pepper
- Saute: 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.
- Cook mushrooms: 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 the appropriate size to cut the pastry. Press the pastry rounds into the molds of the muffin pan.
- Fill shells: Combine the cooled mushrooms with the beaten egg, Parmesan, and chopped rosemary. Fill the tart shells with the mixture.
- Bake for 15-17 minutes until golden and bubbly. Let cool for a few minutes, carefully remove from the pan, and serve immediately.
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