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This Mini Mushroom Pie Recipe makes twelve savory hand pies. The perfect crunchy crusted filled handheld pie for breakfast or brunch! Thyme, gouda, and mushrooms baked in a buttery flaky pie crust is how every day should start.
Mini mushroom pie is the ultimate savory hand-held treat, flaky, golden pastry filled with earthy mushrooms, wilted spinach, sweet onions, and melty gouda cheese. These cozy little pies are inspired by classic hand pies (think of them like the grown-up version of a Hot Pocket!), and they’re perfect for lunches, party appetizers, or an easy dinner with a side salad.
The filling comes together quickly, just sauté mushrooms and onions until tender, then stir in fresh spinach to let it wilt from the warmth. Once it cools down, you spoon it onto rounds of pastry, add a little cheese, seal, and bake until golden brown.
Key Ingredients & Test Notes
- Yellow Onion: Diced finely for even cooking and a touch of natural sweetness that balances the earthiness of the mushrooms.
- Baby Bella Mushrooms: Packed with umami flavor. Chop or slice depending on how chunky you like the filling.
- Fresh Thyme: Adds a fresh, earthy herbal note that pairs well with mushrooms. Strip the leaves from the stems before chopping.
- Fresh Baby Spinach: Wilts quickly and adds color, nutrients, and complements the rich filling.
- Gouda or Gruyère Cheese: Melts smoothly and adds nutty, creamy richness. Either cheese works, choose your favorite!
- Egg Wash: Brush a mix of egg yolk and water over the pastry for a shiny, golden brown finish.
How to Make Mushroom Pies
- Make your Homemade Pie Crust and set in fridge to chill for 1 hour.
- Add mushrooms, onions, salt, pepper, and thyme in a skillet with 1 Tablespoon of butter. Cook for 3-4 minutes until softened.
- Stir in spinach to wilt while the mixture is warm and remove from heat. Let cool and drain any excess juices.
- Roll dough onto floured surface to ⅛” thickness. Cut into 5 inch circles (use a bowl or mini tart tray for shape).
- Spoon the filling onto one half of each dough circle, leaving a border. Brush the edges with egg wash, fold over, and press to seal.
- Place each pie on a lined baking sheet, cut two small slits on top, brush with egg wash, and sprinkle with chia seeds.
- Bake at 425ºF (218ºC) on a parchment paper lined baking tray for 20 minutes or until golden brown. Let cool for 10-12 minutes. Enjoy!!
Jenn’s Tips!
- Let the filling cool: Warm filling can melt the butter in the dough and make the pies harder to seal. Let it come to room temperature before assembling.
- Don’t overfill: Be sure to leave plenty of room around the edge to prevent leaks and make sealing easier.
- Seal well: Use egg wash along the edges and press firmly with your fingers or a fork to keep the filling from spilling out during baking.
- Use parchment paper: Line your baking sheet to prevent sticking and make cleanup easier.
Ways to Serve
- Party appetizer: Serve them warm on a platter with a side of mustard or herb dipping sauce. Perfect finger food!
- Brunch spread: Pair with a fresh green salad, quiche, and/or fruit platter for a savory addition.
- Soup + pie combo: Serve alongside a bowl of creamy tomato, butternut squash, or potato leek soup.
- Grab-and-go lunch: Pop one or two into a lunchbox with a handful of cherry tomatoes or veggie sticks.
- Holiday side dish: Add to a festive table as a unique, vegetarian-friendly side option.
Storage & Leftovers
- Storage: These pies are best eaten within a day of baking for best flavor and freshness. However, they can be stored in airtight container at room temperature for up to 3 days.
- Freezer: You can also wrap them with plastic wrap and place in a freezer storage bag for up to 2 months. Thaw frozen pies to room temperature and then microwave to warm before serving.
FAQs
Yes! You can prep and assemble the pies a few hours in advance and keep them in the fridge until ready to bake. You can also freeze unbaked pies for up to 2 months, just add a couple of extra minutes to the baking time.
Absolutely. Store-bought pie crust or puff pastry works great and makes the recipe even quicker. Just be sure to keep it cold before using.
★★★★★ Please leave a star rating and review below if you make this recipe! THANK YOU!!
Cheesy Mushroom and Spinach Hand Pies
Ingredients
Pie Crust
- 1 double Homemade Pie Crust Recipe
Filling
- 1 tablespoon unsalted butter
- 1 cup yellow onion, diced
- 2 1/2 cups baby bella mushrooms, sliced or chopped
- 1/2 teaspoon ground pepper
- 1/2 teaspoon fine sea salt
- 2 tablespoons fresh thyme, chopped
- 2 1/2 cups fresh baby spinach, chopped
- 1 1/2 cup gouda or gruyere cheese, graded
Egg Wash
- 1 large egg
- 1 teaspoon water
Topping
- 2 tablespoons chia seeds or black and white sesame seeds
Instructions
Homemade Pie Crust
- Make your Homemade Pie Crust and set in the fridge to chill for 1-hr.1 double Homemade Pie Crust Recipe
- **during this time make your filling and set aside**
Filling
- Add mushrooms, onions, salt, pepper, and thyme in a skillet with 1 Tablepoon of butter. Cook for 3-4 minutes until softened.1 tablespoon unsalted butter, 1 cup yellow onion, 2 1/2 cups baby bella mushrooms, 1/2 teaspoon ground pepper, 1/2 teaspoon fine sea salt, 2 tablespoons fresh thyme, 2 1/2 cups fresh baby spinach
- Stir in the spinach while warm, then remove pan from heat. Let filling cool and drain any excess juices.
Assemble Pies
- Roll dough onto floured surface to 1/8" thickness. Cut into 5 inch circles (use a bowl or mini tart tray for shape).
- 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.1 1/2 cup gouda or gruyere cheese
- 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 or sesame seeds.1 large egg, 1 teaspoon water
- Bake at 425℉ (220℃) on middle rack of the oven for 20 minutes or until golden brown. Let cool for 10-12 minutes before serving.
Notes
- Storage: These pies are best eaten within a day of baking for best flavor and freshness. However, they can be stored in airtight container at room temperature for up to 3 days.
- Freezer: You can also wrap them with plastic wrap and place in a freezer storage bag for up to 2 months. Thaw frozen pies to room temperature and then microwave to warm before serving.
Thank you for posting. If I prepped these in advance and froze them raw for a couple of days, do you think they would turn out as well? What temp and timing would you suggest for cooking from frozen or better to thaw first?
These were a hit at the party. SO good! They were great with hedgehog mushrooms diced small.
I used the recipe but used garlic instead of onion, feta instead of Gouda, and used oyster mushrooms. Wonderful!!
I’m making these tonight – do I add the cheese to the filling after the spinach?
This recipe looks amazing, so glad I found it!
Just made these. Outstanding, thank you for this winning recipe.