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

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



  • 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


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!!


  • 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.


Calories: 510kcal