Mouthwatering mushroom puff pastry pies with Parmesan and herbs that are simply irresistible. Once you try these mushroom tarts, you will make them repeatedly.
These mini mushroom pies with puff pastry are unbelievably delicious. Once you start, you'll struggle to stop! If you're preparing these for guests, it's best to double the batchโjust 12 won't suffice. The buttery, crispy pastry filled with a cheesy, savory, and aromatic mushroom filling is simply irresistible!
And if you are looking for more pastry appetizers, check out these Romanian Pretzels or these Vienna Sausage Appetizers. Or these Pizza Puff Pastry Twists.
Why will you love these mini mushroom pies?
Perfect appetizer for Christmas or Thanksgiving, delicious finger food for New Yearโs Eve or any other party.
Super easy to make with store-bought puff pastry.
Filled with strong flavors, these mushroom puff pastry pies have a very crispy, buttery feel.
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Recipe ingredients and substitutions
Puff pastry: I use a ready-rolled 10 oz (275 g) puff pastry sheet from the fridge section, about 16 x 10 inches (40 x 26 cm). Slight size variations are fine.
- Alternatively, use short-crust pastry. The mushroom pies will be slightly different but equally delicious!
I used cremini mushrooms, but white button or portobello mushrooms work, too, as they are the same variety at different growth stages.
Parmesan is ideal, but it's not vegetarian due to animal rennet; use vegetarian hard cheese for a vegetarian option.
Herbs: I used fresh rosemary, but dried rosemary, thyme, oregano, or herb mixes like Italian herbs or Herbes de Provence work too.
See the recipe card for full information on ingredients and quantities.
How to make mushroom pies in a muffin tin?
Making appetizer pies in a muffin tin is easy and pretty. No slicing is needed afterward, making it easy to count portions, and everyone enjoys these little bites without the hassle of plates or forks.
All you require is a standard 12-mold muffin tin. The key is to ensure the molds are properly buttered to prevent the pastry from sticking. I once forgot to butter one mold, and all I ended up with was a mess of mushroom pieces and crumbs.
You can grease the molds using soft butter (I usually use my hands), oil or melted butter applied with a brush. Personally, I find using soft butter and my hands to be the easiest method most of the time.
Prepare the mushrooms
- Chop onions and garlic and cook them until softer but not really colored, about 3 minutes, stirring often.
- Slice the mushrooms thickly. Add them to the pan and cook for 5 minutes, stirring occasionally. Add cumin and pepper, and cook for a few more minutes until all the liquid released by the mushrooms has evaporated. Add salt to taste. Let cool.
Prepare the pastry
Unroll the ready-rolled dough. Cut rounds to fit the muffin tin molds, about 3 inches/ 7.5 cm.
Use the scraps to cut more rounds.
Roll the scraps and cut more circles.
Press the pastry rounds into the molds of the muffin pan.
Fill with the mushroom mixture.
Bake for 15 to 17 minutes or until the pastry is nicely golden and the filling bubbles.
Expert Tips
Mushroom: Choose fresh, firm mushrooms with no sliminess or dark spots. Varieties like cremini or button work well. Clean them gently with a damp cloth or brush instead of soaking them in water, as mushrooms tend to absorb moisture and can become soggy.
Proper sauteing: To enhance the flavor and texture of your mushrooms, sautรฉ them properly. Start by heating your pan well, and then add the mushrooms. Allow them to cook without stirring too much; this helps them develop a nice golden-brown color and prevents them from releasing excess water. Add seasoning towards the end of cooking to avoid making the mushrooms soggy.
Choosing pastry: Whether using store-bought or homemade puff pastry, ensure it's properly chilled before using. This helps maintain its flakiness. Roll out the pastry evenly and cut it to fit your muffin tin or preferred pie mold.
โRecipe FAQs
Certainly! The mushroom filling can be made ahead and stored in the refrigerator for a day or two.
Properly butter or grease the muffin tin molds to prevent sticking. Using soft butter applied with your hands, a brush, or oil can help ensure easy removal.
The pies should turn golden brown on the edges when done.
These pies can be enjoyed warm or at room temperature. Reheat in the oven for a few minutes if serving leftovers.
You can store the leftovers in a sealed container in the fridge for a few days. They'll still taste good, but the pastry might get a bit soggy.
To reheat the leftover tarts, pop them in the oven at 350ยฐF/ 180ยฐC for 5-7 minutes.
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 finger food for a party, let them cool on a wire rack and serve at room temperature.
What to serve with them?
- Side salad: A fresh green salad with a vinaigrette or a light yogurt dressing.
- Roasted vegetables like carrots, zucchini, bell peppers, or asparagus add color and provide a tasty contrast to the savory pies.
- Dips and sauces such as marinara or garlic aioli.
- Cheese platter: Create a small cheese platter with various kinds of cheese like mild cheddar, brie, or goat cheese to offer a different taste alongside the mushroom pies.
- Soup: A light soup, such as a vegetable broth-based soup or a creamy soup, can complement the pies as a starter or side dish.
Recipe
Mushroom Puff Pastry Pies
Equipment
- Large frying pan
- Muffin pan
Ingredients
- 8 oz onions 225 g
- 2 garlic cloves
- 2 spring onions
- 1 tablespoon olive oil
- 1 tablespoon butter
- 9 oz mushrooms 250 g, Note 1
- 1 teaspoon ground cumin
- 1 sheet of ready-rolled puff pastry 10 oz/ 275 g, Notes 2, 3
- 1 small egg
- 2 tablespoons grated Parmesan Note 4
- ยฝ tablespoon chopped fresh rosemary Note 5
- fine sea salt and black pepper
Instructions
- Onions: Finely chop onions and garlic. Slice the spring onions thinly. Heat the olive oil and the butter in the pan and cook the vegetables until softer but not really colored, about 3 minutes, stirring often.8 oz onions / 225 g + 2 garlic cloves + 2 spring onions + 1 tablespoon olive oil + 1 tablespoon butter
- Mushrooms: In the meantime, slice the mushrooms thickly. Add them to the pan and cook for 5 minutes, stirring occasionally. Add cumin and some pepper. Cook for a few more minutes until all the liquid the mushrooms release has evaporated. Add salt to taste. Let cool.9 oz mushrooms / 250 g + 1 teaspoon ground cumin + fine sea salt and black pepper
- Preheat the oven to 400ยฐF/ 200ยฐC. Butter a muffin pan very generously to prevent the tart shells from sticking.
- Puff pastry: Unroll it on the working surface. Cut rounds to fit the muffin pan molds, about 3 inches/ 7.5 cm. 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.1 sheet of ready-rolled puff pastry 10 oz/ 275 g
- Fill the pies: Combine the cooled mushrooms with the beaten egg, Parmesan, and chopped rosemary. Fill the tart shells with the mixture.1 small egg + 2 tablespoons grated Parmesan + ยฝ tablespoon chopped fresh rosemary
- Bake for 15-17 minutes until golden and bubbly. Cool for a few minutes, carefully remove from the pan, and serve immediately.
Notes
- Mushrooms: I used cremini mushrooms; they're small and brown. Regular white button mushrooms or portobello mushrooms work just as well.
- Puff pastry: Ready-rolled puff pastry from the refrigerator section of the supermarket. One sheet weighs 10 oz/ 275 g and comes wrapped in parchment paper, which I use to roll the pastry on or bake it on when necessary. It is about 16 inches/ 40 cm long and 10 inches/ 26 cm wide. A little more or less is OK.
- Frozen puff pastry: You can use frozen puff pastry as well. Thaw it according to the packet's instructions and roll it to roughly match the sizes indicated above.
- Cheese: To make the mushroom tarts vegetarian, please use vegetarian hard cheese.
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