Spinach Mushroom Mini Pies
These Spinach Mushroom Mini Pies are simply yum loaded with mushroom and spinach with a crusty outside and a flavorful inside. It is baked and popular among vegetarian recipes. Spinach & mushroom is a classic combination and can never go wrong. The buttery pie crust goes so well with the creamy filling that you enjoy every bite to the fullest. So, I like serving these at Tea parties or just carry a few when I’m visiting friends or family. But the best time to have these is when they’re just out of the oven, SO SO YUMMM>>>
Spinach Mushroom Mini Pies (Mushroom Pie Recipe)
Thus, this recipe follows a creamy filling on the inside and the pie crust on the outside. I have already shared my pie crust recipe with you guys, it is just simple and to the point. However, if you’ve not tried it, here is the recipe: PIE CRUST / TART CRUST
For the filling of these mini pies: The filling is easy to make and tastes great. When I have some of the filling remaining with no pie dough left I just top it up on my bread or toast and that taste lovely. My filling recipe is simple and you can do changes to it as per your taste. Its creamy and goes well with the crusty pie dough.
Spinach Mushroom Mini Pies Recipe
Spinach & mushroom is known to be one of the most classic combinations. In this recipe, we have brought these flavors together and combined it with the flaky crisp pie crust which then brings to you a combination of creamy & crisp spinach & mushroom mini pies
Ingredients
- 300 grams, pie/tart dough (recipe link is given above)
- 200 grams button mushrooms, chopped
- 1/2 a bunch of spinach leaves, chopped (about 20 to 25 leaves)
- 2 tablespoons vegetable oil
- 1 tablespoon butter
- 1 teaspoon garlic, finely chopped
- 1/4 teaspoon pepper powder
- salt, as per taste
- 1/4 teaspoon chili flakes
- 1 tablespoon cornflour
- 3 tablespoons garlic mayonnaise
- 100 grams mozzarella cheese, grated
- 1 egg (egg wash)
Instructions
- In a non-stick pan over medium heat, add the oil & butter together.
- To this, you add the chopped garlic and saute. Once done, increase the gas flame and add the mushrooms. Mushrooms leave out water due to which we increase the flame to dry the water. Cook for 2 mins and then add the spinach to the mushrooms. Saute for 2 mins.
- Add the pepper, salt and chili flakes to this mixture. Saute for another 2 mins.
- In a bowl, add 3 tablespoons of water to the cornflour and mix well.
- Add the cornflour slurry to the mushroom & spinach mixture and cook for 2 mins
- Once done, pour this mixture into a bowl and let cool
- Once cooled completely, add the mozzarella cheese and garlic mayonnaise to the mushroom & spinach mixture. Mix well. Cling wrap the mixture and refrigerate for an hour before using.
Making the pies (Spinach Mushroom Mini Pies)
- On a surface dusted with flour, roll out the pie dough and cut circles using a round cutter of your choice (I used one inch and two inches round cutters)
- Now take one of the cut round dough pieces and place some filling on it in the center making sure the edges are clean. Using a paintbrush apply some water or milk all around the edges (sticking agent). Take another cut dough circle and put it on top the filling making sure you’re sealing the edges. While doing this make sure the filling is in the center and not spread all around. You want to seal the edges well and that is the reason we brushed the edges with the water or milk
- Using a fork, lightly press the edges to give an impression of the fork on the sides of the pie.This not only makes it look good but also seals up the edges well
- Place these mini pies on a baking tray lined with parchment paper.
- Beat an egg and brush it all over the top of the pies (for the golden brown color once baked)
- Once done, using a toothpick make one or two small holes in the center of each pie (score the pies using a toothpick). This will make sure there are no air bubbles
- Bake these at 180 degrees for 25 mins or until the base of each pie is light brown and top seems golden brown.
Notes
- You can even make the pies in advance and store them in the freezer for more than a month. Bake as required.
Recipe Card – Spinach Mushroom Mini Pies
Spinach & mushroom is known to be one of the most classic combinations. In this recipe, we have brought these flavors together and combined it with the flaky crisp pie crust which then brings to you a combination of creamy & crisp spinach & mushroom mini pies
Ingredients
- 300 grams pie/tart dough
- 200 grams button mushrooms, chopped
- ½ a bunch of spinach leaves, chopped (about 20 to 25 leaves)
- 2 tbsp vegetable oil
- 1 tbsp butter
- 1 tsp garlic, finely chopped
- ¼ tsp pepper powder
- salt, as per taste
- ¼ tsp chili flakes
- 1 tbsp cornflour
- 3 tbsp garlic mayonnaise
- 100 grams mozzarella cheese, grated
- 1 egg (egg wash)
Instructions
- In a non-stick pan over medium heat, add the oil & butter together
- To this, you add the chopped garlic and saute. Once done, increase the gas flame and add the mushrooms. Mushrooms leave out water due to which we increase the flame to dry the water. Cook for 2 mins and then add the spinach to the mushrooms. Saute for 2 mins
- Add the pepper, salt and chili flakes to this mixture. Saute for another 2 mins
- In a bowl, add 3 tablespoons of water to the cornflour and mix well
- Add the cornflour slurry to the mushroom & spinach mixture and cook for 2 mins
- Once done, pour this mixture into a bowl and let cool
- Once cooled completely, add the mozzarella cheese and garlic mayonnaise to the mushroom & spinach mixture. Mix well. Cling wrap the mixture and refrigerate for an hour before using
MAKING THE PIES
- On a surface dusted with flour, roll out the pie dough and cut circles using a round cutter of your choice (I used one inch and two inches round cutters)
- Now take one of the cut round dough pieces and place some filling on it in the center making sure the edges are clean. Using a paintbrush apply some water or milk all around the edges (sticking agent). Take another cut dough circle and put it on top the filling making sure you’re sealing the edges. While doing this make sure the filling is in the center and not spread all around. You want to seal the edges well and that is the reason we brushed the edges with the water or milk
- Using a fork, lightly press the edges to give an impression of the fork on the sides of the pie.This not only makes it look good but also seals up the edges well
- Place these mini pies on a baking tray lined with parchment paper
- Beat an egg and brush it all over the top of the pies (for the golden brown color once baked)
- Once done, using a toothpick make one or two small holes in the center of each pie (score the pies using a toothpick). This will make sure there are no air bubbles
- Bake these at 180 degrees for 25 mins or until the base of each pie is light brown and top seems golden brown
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Nutrition Information
Calories: 199kcal | Carbohydrates: 6g | Protein: 0.1g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Cholesterol: 14mg | Sodium: 400mg | Potassium: 20mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 356IU | Vitamin C: 0.4mg | Calcium: 2mg | Iron: 0.1mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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