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Three hand pies with chia seed crust on an open cookbook page.
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Mini Mushroom Pie

Mini Savory Mushroom Pie are hand pies filled with mushroom, spinach, and gouda in a buttery flaky pie crust.
Course Appetizer, Breakfast, Snack
Cuisine American
Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings 12 pies
Calories 510kcal
Author Jenn

Ingredients

Filling

  • 1 Tablespoon Unsalted Butter
  • 1 Cup Yellow Onion diced
  • 2 ½ Cups Baby Bella Mushrooms sliced or chopped
  • ½ teaspoon Ground Pepper
  • ½ teaspoon Sea Salt
  • 2 Tablespoons Fresh Thyme chopped
  • 2 ½ Cups Fresh Baby Spinach chopped
  • 1 ½ Cups Gouda or Gruyere Cheese graded

Egg Wash

  • 1 Egg Yolk
  • 1 teaspoon Water

Instructions

Homemade Pie Crust

  • Make your Homemade Pie Crust and set in fridge to chill for 1 hr.
  • **during this time make your filling and set aside**
  • Roll dough onto floured surface to ⅛" 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 ¼ 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.
  • 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 seeds.
  • Bake at 425 F (218 C) on parchment paper lined baking tray for 20 minutes or until golden brown. Let cool for 10-12 minutes. Enjoy!!

Filling

  • Add mushrooms, onions, salt, pepper, and thyme in a skillet with 1 Tablepoon of butter. Cook for 3-4 minutes until softened.
  • Stir in spinach while warm and remove from heat. Let cool and drain any excess juices.

Egg Wash

  • Stir yolk and water together with a fork in a small bowl.

Nutrition

Calories: 510kcal