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Mini Mushroom Pies with Thyme

Mini Mushroom Pies with Thyme – Perfect Party Appetizers

Mini Mushroom Pies with Thyme are two-bite vegetarian appetizers that combine flaky crusts with a rich mushroom filling, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 22 minutes
Total Time 52 minutes
Servings: 12 pies
Course: Appetizers
Cuisine: Vegetarian
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Pie Dough
  • 1 batch Pie Dough A vegan pie crust can be used for a dairy-free option.
Mushroom Filling
  • 24 ounces Cremini Mushrooms Ensure they are cleaned and finely chopped.
  • 4 cloves Garlic Can substitute with garlic powder.
  • 5-6 sprigs Fresh Thyme Use fresh for maximum flavor.
  • 0.25 cup Dry Red Wine Vegetable broth can be used for a non-alcoholic option.
  • 3 tablespoons Red Wine Vinegar Balsamic vinegar works well as a substitute.
  • 2 tablespoons Butter Replace with olive oil or vegan butter if desired.
  • 2 tablespoons All-Purpose Flour Opt for gluten-free flour if desired.
  • to taste Kosher Salt Adjust according to your taste preference.
  • to taste Freshly-ground Black Pepper White pepper can be used for a different profile.
  • 1 egg Egg Wash Or use almond milk for a vegan version.
  • to taste Flaky Sea Salt Optional for garnish.

Equipment

  • Skillet
  • Baking sheet
  • Biscuit Cutter
  • Parchment paper

Method
 

Making Mini Mushroom Pies
  1. Prepare the mushroom filling by heating a large skillet over medium-high heat and sautéing chopped cremini mushrooms for 8-10 minutes until golden. Add minced garlic and fresh thyme, cooking for an additional minute. Pour in dry red wine and red wine vinegar, simmer for 3-5 minutes until mostly evaporated. Stir in butter and flour until thickened, then let cool.
  2. Roll out the pie dough to about ⅛ inch thick. Cut out circles using a biscuit cutter. Brush edges with egg wash or almond milk, place about a tablespoon of mushroom filling in the center, cover with another dough circle, and seal edges with a fork.
  3. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper, arrange the assembled mini mushroom pies on the sheet, brush the tops with egg wash, and sprinkle with flaky sea salt.
  4. Bake the mini mushroom pies for 18-22 minutes if chilled or 35 minutes if frozen, until golden-brown. Remove from oven and let cool slightly before serving.

Nutrition

Serving: 1pieCalories: 200kcalCarbohydrates: 20gProtein: 4gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 1gVitamin A: 300IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

For best results, allow filling to cool before assembling, roll dough thin, and crimp edges securely to keep filling inside. Adjust baking time as needed based on your oven.

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