- Dish type
- Pies and tarts
- Savoury pies and tarts
- Vegetable pies and tarts
- Mushroom pie
You can also make this as one large pie, but I prefer to make it with individual ramekins. An easy and quick way to get your family to eat vegetables!
6 people made this
- 5 tablespoons olive oil
- 1 leek, sliced
- 1 garlic clove, crushed
- 1kg large mushrooms, finely chopped
- 1 teaspoon chopped thyme
- 300ml cream
- 1 sheet puff pastry, thawed
- 1 egg yolk, beaten, to glaze
MethodPrep:5min ›Cook:25min ›Ready in:30min
- Preheat the oven to 220 C / Gas mark 7. Heat oil in a large saucepan over medium heat. Cook the leek, garlic and mushrooms until the leek is soft and translucent (about 5 minutes); then add the thyme.
- Increase the heat to high and stir in the cream. Cook, stirring occasionally, until the cream has reduced to a thick sauce. Remove from the heat and season well with salt and pepper.
- Divide the filling among four ramekins. Cut the pastry into rounds slightly larger than the dish. Brush the rim of the ramekins with egg yolk, place the pastry on top and press down to seal. Brush the top with the remaining egg yolk. Place the ramekins on a metal tray and bake for 15-20 minutes, or until the pastry has risen and is golden brown.
Reviews & ratingsAverage global rating:(1)
Reviews in English (2)
Used different ingredients.I'm not so keen on leaks so i left them out and traded them in for approx 20-30g of blue cheese per person and doubled the amount of garlic. This made for really rich and tasty pies.-17 Feb 2011
Tweaked it a bit, but this made really yummy pies. A good recipe that i will definitely be making again-17 Feb 2011
Whisk flour and salt in a large bowl. Work in butter with your fingers until only pea-size pieces remain. Combine egg, vinegar, and ⅓ cup ice water in a small bowl and drizzle over flour mixture quickly work in with your fingers until a shaggy dough forms.
Turn out dough onto a work surface and press together, working just enough to form a smooth ball with no dry spots. Wrap in plastic and chill until very cold, at least 2 hours.
Do Ahead: Dough can be made 3 days ahead. Keep chilled.
Heat oil and 2 Tbsp. butter in a medium saucepan over medium. Cook onion, stirring occasionally, until very soft, 10–12 minutes. Add tomato paste and cook, stirring often, until color darkens and paste completely coats onion, about 1 minute. Add button mushrooms and cook, stirring occasionally, until softened and any liquid has evaporated, 12–15 minutes. Add sherry and cook until almost completely evaporated, about 5 minutes. Add broth and porcini mushrooms. Bring to a simmer and cook until reduced by half (about 2½ cups), about 1 hour. Strain mushroom broth through a fine-mesh sieve into a medium bowl, pressing down on solids discard solids.
Heat remaining 3 Tbsp. butter in a large saucepan over medium. Whisk in flour and cook, whisking often, until flour begins to smell nutty, about 4 minutes. Whisking vigorously to prevent lumps, add mushroom broth and increase heat to medium-high. Bring to a simmer and cook 1 minute. Remove from heat.
Do Ahead: Gravy can be made 3 days ahead. Let cool cover and chill.
Place a rack in middle of oven preheat to 425°. Combine fennel, onions, 1 Tbsp. butter, and 1 cup water in a small saucepan season with kosher salt and pepper. Bring to a boil over medium-high, cover, and reduce heat. Simmer until fennel and onions are crisp-tender, 5–8 minutes. Uncover cook until liquid evaporates, 15–18 minutes. Let cool.
Heat remaining 2 Tbsp. butter in a large skillet over medium. Cook thyme sprigs and mushrooms, tossing occasionally, until mushrooms are browned and tender, 6–8 minutes. Let cool pluck out thyme.
Divide fennel mixture and mushrooms among ramekins. Spoon gravy over top. Divide dough in half. Working with one at a time, roll out to ¼" thick. Cut out 2 rounds about ½" wider than the diameter of ramekins. Gather up scraps, reroll, and cut out 2 more rounds (for 8 total).
Whisk egg, a pinch of kosher salt, and 1 tsp. water in a small bowl. Brush dough with egg wash place over ramekins, brushed side down. Press firmly around sides to adhere. Brush tops of dough with egg wash sprinkle with thyme leaves and sea salt. Set pot pies on a rimmed baking sheet and bake until crusts are golden brown and domed, 25–35 minutes.
Do Ahead: Pot pies (without brushing outside of pastry and topping) can be assembled 1 day ahead. Cover pot pies and extra egg wash separately and chill.
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 large shallot, finely chopped
- 8 ounces cremini mushrooms, chopped
- 2 garlic cloves, minced
- 1 teaspoon chopped fresh thyme
- 1/2 teaspoon chopped fresh rosemary
- 1/3 cup dry sherry
- 2 ounces cream cheese, at room temperature
- 2 ounces goat cheese, at room temperature
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1 (14.1-oz.) pkg. refrigerated piecrusts
- 1 large egg, lightly beaten
- 1 tablespoon water
- Flaky sea salt
- Fresh thyme leaves
Preheat oven to 350°F. Melt butter with olive oil in a large skillet over medium-high. Add shallot cook, stirring often, until slightly transparent and fragrant, 1 minute. Add mushrooms cook, stirring occasionally, until mushrooms are tender and lightly browned, about 8 minutes. Add garlic, thyme, and rosemary cook, stirring often, until fragrant, 1 minute. Add sherry, and cook until liquid is nearly all evaporated, 2 more minutes. Remove from heat let cool slightly, 10 minutes. Mix in cream cheese, goat cheese, kosher salt, and pepper.
Coat 2 (12-cup) miniature muffin pans or 1 (24-cup) miniature muffin pan with cooking spray. Unroll both piecrusts on a work surface. Using a 3 1⁄4-inch round cutter, cut out 12 dough rounds using a 2 1⁄2-inch round cutter, cut out 12 more dough rounds, combining and rolling out remaining dough once, if necessary.
Whisk together egg and water. Fit a 3 1⁄4-inch dough round into every other muffin cup in pans, leaving a small edge at top. Brush edges with some of the egg mixture. Spoon about 1 tablespoon mushroom mixture into each dough cup. Top each filled cup with a 2 1⁄2-inch dough round, crimping edges of bottom and top crusts together to seal.
Brush tops of pies with remaining egg mixture, and sprinkle with flaky sea salt and thyme. Bake in preheated oven until golden brown, 25 to 30 minutes. Cool 5 minutes before serving.
Classic beef and mushroom pies
- 2 tablespoons extra virgin olive oil
- 6 eschalots (French shallots), peeled and halved
- 450g mixed mushrooms, halved
- ½ cup sage leaves
- ¼ cup (35g) plain (all-purpose) flour
- 1kg chuck steak, trimmed and cut into 3cm pieces
- sea salt and cracked black pepper
- 2 tablespoons tomato paste
- 1 cup (250ml) red wine
- 3 cups (750ml) beef stock
- 1 egg, beaten
- store-bought tomato chutney, to serve
- 300g unsalted butter, chopped
- 1⅓ cups (330ml) water
- 5 cups (750g) plain (all-purpose) flour
- 1 teaspoon sea salt flakes
- Preheat oven to 180°C (350°F). Heat half of the oil in a large heavy-based ovenproof saucepan over high heat. Add the eschalot, mushroom and sage and cook for 3–4 minutes or until golden. Remove from the pan and set aside. Place the flour, beef, salt and pepper in a medium bowl and toss to coat.
- Heat the remaining oil in the pan. Cook the beef, in batches, for 6 minutes or until golden. Return the mushroom mixture to the pan, add the tomato paste, wine and stock and bring to the boil. Cover with a lid and cook in the oven for 1 hour 30 minutes or until beef is tender.
- While the beef is cooking, make the hot water pastry. Place the butter and water in a large saucepan over high heat and bring to the boil. Remove from the heat and stir in the flour and salt until a smooth dough forms. Turn out the dough onto a lightly floured surface and knead until smooth and elastic. Halve the dough and roll out each piece between sheets of non-stick baking paper to 3mm thick.
- Cut out 6 x 18cm rounds and use them to line the bases of 6 lightly greased 10cm metal pie tins. Fill with the beef mixture. Cut out 6 rounds to fit the tops of the pies, re-rolling the pastry as necessary. Brush the edges of the pies with egg and top with the pastry lids. Press the edges with a fork and trim. Cut crosses in the tops and brush with egg.
- Cook for 20–25 minutes or until golden. Serve with the tomato chutney. Makes 6.
+ The filling can be made one day in advance.
+ You can assemble the pies and freeze them uncooked. To cook, thaw at room temperature and follow the method from step 4.
SW recipe: Individual steak and mushroom pies
1 Preheat your oven to 180°C/fan 160°C/gas 4. Spray a large, heavy-based, non-stick saucepan with low-calorie cooking spray and place over a medium-high heat. Add the steak chunks and stir-fry for 5 minutes, or until browned all over.
2 Dissolve the stock pot in 400ml boiling water. Add the stock, mushrooms, carrots, celery, onions, garlic, Worcestershire sauce, herbs, tomato purée and gravy granules to the pan, and bring to the boil. Cook over a medium-high heat for 15-20 minutes, or until the sauce has thickened. Divide the mixture between 4 deep, individual pie dishes.
3 Lightly scrunch up the pastry halves and place one over each pie to cover the filling completely. Spray the pastry with low-calorie cooking spray and bake for 12-15 minutes, or until the pastry is crisp and golden. Serve with the kale.
Fill up on Free Food®
All our meals are based on Slimming World Free Food – nutritious, everyday foods that fill you up for fewer calories, meaning they’re great for weight loss! Free Food includes lean meat, poultry, fish, eggs, pasta, rice, potatoes, pulses, fruit, veg and more. And you can eat these foods freely, making them perfect for satisfying the biggest of appetites. Some Free Foods have the extra bonus of being Speed Food – fruit and veg that are super-low in calories and keep you slimming beautifully. For the best results, always reach for Speed Food first in between meals and include at least a third of a plate of Speed Food at every meal, where it makes sense.
Add in Healthy Extras®
To help provide a good balance of nutrients, enjoy two measured portions of milk or cheese each day – your Healthy Extra ‘a’ choices. Options include 350ml skimmed milk or 250ml semi-skimmed milk 40g reduced-fat or 30g full-fat hard cheese 50g mozzarella (cow’s milk) 45g feta or 35g Danish blue, which can be eaten as part of a meal or snack. Also have one portion of wholemeal bread or breakfast cereal each day – your Healthy Extra ‘b’ choice. To keep things simple we’ve built your Healthy Extra ‘b’ choice into the menu plan each day.
Choose your Syns®
Foods and drinks that pose a risk to your weight loss – those high in fat or sugar, as well as alcohol – can be enjoyed as carefully counted Syns. We recommend you plan between 5 and 15 Syns into your day (see the bottom of the next page for some ideas).
Make simple swaps
To help protect your weight loss, choose the leanest meats and trim off any visible fat – cut the white bits off bacon and remove skin from poultry. Dry-fry or cook with low-calorie cooking spray rather than fat or oil, switch sugar for sweetener, and swap cream and crème fraîche for fat-free natural yogurt or plain quark.
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Dried porcini mushrooms and caramelized fresh mushrooms give this dish plenty of deep, earthy flavor. Sweet parsnips, garlicky kale, carrots and potatoes round out the mushroom filling, but if those don’t suit you, the filling is fully flexible. Substitute butternut squash, celery root or just about any root vegetable for the carrots, parsnips and potatoes. The entire dish cooks in a large ovenproof skillet, but you could also transfer the filling to buttered ramekins for individual pies, or divide the mixture between two 8-inch pie dishes for two separate pies. Rich and creamy, it feeds a crowd, and can easily be prepared in advance: Refrigerate the cooked filling overnight, then warm it on the stovetop, assemble and bake. The results justify the effort.
Dean shares recipe for Beef, Mushroom, Carmelized Onion Hand Pies
WGN’s Dean Richards shares easy, delicious recipe for Beef, Mushroom and Caramelized Onion Hand Pies.
- 1 lb 80/20 Ground Beef
- 1 pkg frozen puff pastry sheets (17.25 oz)
- 1 medium onion (prefer Vidalia), diced
- 8 oz mushrooms, diced
- 3 cloves garlic, diced
- 3 scallions, whites and greens chopped finely
- ½ Tbsp Worchester sauce
- 2 Tbsp beef bouillon granules
- 2 tsp olive oil
- 1 egg, beaten in a small bowl
- Salt and pepper to taste
- Preheat oven to 425*.
- Sautee onions, mushroom and garlic until softened in a large skillet with olive oil, salt and pepper. Remove and set aside.
- Sautee ground beef with more olive oil, salt and pepper. Add beef bouillon. Once beef is browned add onion and garlic mixture. Cook for anther two minutes and remove from heat. Let mixture cool completely and fold in scallions and Worcestershire sauce.
- Defrost and remove puff pastry from the package, roll out sheet and cut into 6 equal squares.
- Brush egg along the edges of the puff pastry squares. Place a tablespoon of filling in the middle of each puff pastry square (or rectangle) and fold in half, seal with a fork by applying pressure.
- Poke air vents on the top of each hand pie. Lightly brush egg on the top of each square. Place on parchment paper or oiled baking sheet in the preheated oven and bake for 10 min. or until golden brown.
- Serve immediately.
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Wild Mushroom-and-Onion Pot Pies
Cut baguette into 4 (1-inch-thick) slices and 8 (1/4-inch-thick) slices, and place on a baking sheet. Reserve remaining baguette for another use.
Bake bread at 400° for 5 minutes or until toasted. Set aside.
Melt butter in a large skillet over medium heat add onion, and cook, stirring often, 20 minutes or until caramel colored. Add mushrooms and garlic, and cook, stirring constantly, 3 minutes. Stir in beef broth and wine bring to a boil. Reduce heat, and simmer, stirring occasionally, 20 minutes or until slightly thickened.
Stir together 1/2 cup water and flour until smooth. Stir flour mixture and pepper into mushroom mixture cook, stirring constantly, 1 minute.
Place thick baguette slices in bottoms of 4 (8-ounce) custard cups or small ovenproof bowls. Spoon mushroom mixture evenly into cups. Top each with 2 baguette slices. Sprinkle evenly with cheese.
Bake at 350° for 5 minutes or until cheese melts, and sprinkle with parsley.
CHICKEN & MUSHROOM PIE
Chicken & Mushroom Pie is the simplest of all pies. It includes chicken & mushrooms of course which is enrobed in a creamy white sauce, covered in puff pastry & baked until golden.
As a kid, Chicken & Mushroom Pie was by far my favourite, it always seemed to just hit the spot. South Africa definitely has thee best variation of these pies but I add a few more ingredients in my recipe to make it a little more boujee.
These pies can be made in ramekins or in pie foils to make individual serving portion or you can opt to making a large one as I have. Another roll of puff pastry or shortcrust pastry can be used as the base of the pie as I used just one roll to cover the top.
Chicken & Mushroom Pie Ingredients:
- 400 grams puff pastry (1 roll)
- 1 egg
- sesame seeds for topping (optional)
- poppy seeds for topping (optional)
For the chicken & mushroom filling:
- 4 chicken fillets
- 1 teaspoon ground black pepper
- salt to taste
- 1 tablespoon garlic powder
- 1 teaspoon ginger powder
- 2 tablespoons vegetable oil
- 1 ½ cups chopped mushrooms
- ½ teaspoon oregano
- 1 teaspoon sweet basil
- 1 teaspoon grated nutmeg
For the Béchamel sauce (White Sauce):
- 100 grams butter
- 2 tablespoons flour
- 1 ½ cups milk or fresh cream
- 1 tablespoon Parmesan cheese
- Salt to taste
- Rinse the chicken fillets.
- Cut the chicken into cubes & place in a bowl.
- Season the chicken with salt to taste & ground black pepper.
- Add in the oregano & sweet basil.
- Add in the garlic powder & ginger powder. I prefer using the powder for this dish instead of the fresh paste or crushed alternative.
- Use your fingertips & rub the spices into the chicken.
- Peel & slice the mushrooms. Set aside in a bowl.
- Add 2 tablespoons vegetable oil to a medium sized pot/pan. When oil is hot enough drop in the seasoned chicken.
- Stir every now & again.
- Cover with a lid & allow the chicken to cook for 10 minutes.
- After 10 minutes, notice the excess water from the chicken, do not drain it as this is a stock that will give it added flavour.
- Give it a stir & add in the sliced mushrooms.
- Mix well.
- Cover with a lid & allow to cook for another 10 minutes.
- After cooking for 10 minutes, give it a stir & turn off the heat.
- Set aside until ready to use.
- Next begin preparing the Béchamel sauce (White Sauce).
- To another pot, add in the butter & allow to melt on medium heat
- Once the butter has melted, add in the flour.
- Stir in the flour continuously so that it doesn’t burn.
- Once all the flour has diminished, gradually pour in the milk or cream. I prefer using milk over cream as I find the cream tends to curdle much faster, ruining the sauce.
- Mix well until it thickens.
- It should form a creamy sauce.
- Add in freshly grated nutmeg & salt to taste.
- Mix well.
- Turn off the heat when the sauce is of the right consistency. If it is too thick, add in more milk or cream. Add in the Parmesan cheese. This is optional but adding it sure does make a whole lot of difference in taste.
- Mix well.
- Pour the sauce into the pot of cooked chicken & mushroom.
- Stir in the sauce.
- Pour the Chicken & Mushroom filling into a pie casserole.
- Preheat the oven to 180° Celsius.
- Crack an egg into a bowl.
- Beat well using a fork or a whisk & set aside.
- Sprinkle a little flour on a working surface & open out the puff pastry.
- Roll the puff pastry with a rolling pin just enough so that it can cover the casserole. If it’s a perfect fit for your casserole then there is no need to roll it out. Next, I placed a pot lid over the pastry that is just a little bigger than the circumference of my casserole.
- Use a knife & cut around the lid.
- Place the cut out pastry over the casserole.
- Trim off the excess pastry.
- I used my fingers to tuck & crease the ends of the pastry to create a more rustic look. Thereafter brush the beaten egg over.
- It can be left as is & baked or you may decorate it if you want to make it a bit more fancy.
- I had leftover puff pastry, so I used a cookie cutter & created shapes. I then placed these shapes over & brushed some egg wash over.
- Thereafter, sprinkle some sesame seeds & poppy seeds.
- Bake for 35-40 minutes until golden.
- The Chicken & Mushroom Pie should be golden brown.
- Serve whilst hot.
Steak and mushroom pies recipe
Preheat the oven to 170°C (325°F, gas mark 3). Heat half the oil in frying pan and fry braising steak, in batches, over a high heat until browned. Transfer to a casserole dish.
Add the onion to the pan and fry for 5-6 mins then stir in the flour and cook for a further minute. Pour in the stock and Worcestershire sauce and bring to the boil then pour over the beef. Add the bay leaf and season with salt and freshly ground black pepper. Cover and cook in the oven for 1 hr 30 mins.
Heat the rest of the oil in a clean frying pan and fry the mushrooms for 1-2 mins until browned. Add to the casserole and cook for a further 20-30 mins.
Roll out the pastry on a lightly floured surface and cut out four 13cm (5in) rounds. Place on a baking sheet, glaze with beaten egg and use the tip of a knife to lightly score a criss-cross pattern.
When the casserole is cooked remove from oven and increase the temperature to 220°C (425°F, gas mark 7). Bake the pastry rounds for 10-15 mins until risen and golden. Split open each pastry round and spoon casserole over the base then top with lid.