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mushroom pies with parmesan sprinkled with herbs.
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4.67 from 6 votes

Mushroom Puff Pastry Pies

Enjoy these irresistible mushroom puff pastry pies! A crispy puff pastry crust filled with savory mushrooms, herbs, and cheese - perfect for appetizers or a flavorful snack.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Appetizer
Cuisine: American, Italian
Servings: 12 pies
Calories: 171kcal
Author: Adina

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
  • ½ 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 400°F/ 200°C. 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 + ½ 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

  1. Mushrooms: I used cremini mushrooms; they're small and brown. Regular white button mushrooms or portobello mushrooms work just as well.
  2. 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.
  3. 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.
  4. Cheese: To make the mushroom tarts vegetarian, please use vegetarian hard cheese.

Nutrition

Serving: 1mushroom pie | Calories: 171kcal | Carbohydrates: 14g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Cholesterol: 15mg | Sodium: 138mg | Fiber: 1g | Sugar: 2g