Vegan/Vegetarian

Mini Mushroom Pies with Pea and Potato

Nicoletta October 17, 2019

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Mini Mushroom Pies with Pea and Potato. The most amazing homemade pie crust, tender and flaky, hosts a flavorful filling made of mushrooms, pea, and potato. They are baked in a mini pie pan and look so pretty everybody will fall in love. A delicious vegetarian gravy completes the deal. Perfect mini pies when entertaining or for a fun family night dinner.

Song of the day: ‘Dreams’ – The Cranberries 

Mini Mushroom Pies with Pea and Potato-feature

The idea of making some kind of vegetarian pot pies has been playing on my mind since I made these gorgeous apple hand pies. I had half of the dough in the freezer and was eager to use it.

 

 

Pot pies or Mini pies?

I remembered that I have a cute mini pie pan from Pampered Chef that our niece gifted me one Christmas. What better occasion than to showcase Mini Mushroom Pies with Pea and Potato?

The idea to use mushroom in the recipe was a no-brainer. We love them and they are one of the quintessential Fall ingredients. Then Loreto came up with the addition of sweet peas and potatoes and I couldn’t be happier.

Mini Mushroom Pies with Pea and Potato-ingredients for the filling

A mirepoix to start it all…

Mirepoix is the key ingredient for adding that extra oomph to a dish. Think about some sauces, soups, stews, casseroles, braised meats, they all start with a simple mixture of onion, carrots, and celery. The more finely mirepoix is chopped, the more quickly its flavor and aroma are released.

Traditional mirepoix consists of two parts onions, one part carrots, and one part celery, however, we always eyeball it. As a matter of fact, since I am not a celery lover, I add just what is strictly necessary, and often add the celery leaves so after I can remove them.

Other steps of the preparation
  1. The peas and chopped potatoes boil together, for about 10 minutes just enough to get softer.
  2. When the mirepoix is softened, add the chopped mushrooms, the herbs, the salt, and pepper. Let them mingle for a couple of minutes, then add the white wine and simmer until reduced. 
  3. Add the boiled peas and potatoes and finish cooking. Have some vegetable stock on the side, if it feels like it’s drying out too much.
The fun begins: stretching and cutting the pie dough

This is my favorite part. Rolling the dough and cutting the mini pie shapes.

  1. I use a  round cutter (mine was 11 cm, 4 1/2 inch), cut the shapes, re-rolling and cutting the scraps of dough until finished. I press them in the mini pie pan (don’t forget to butter the pan!) and proceed to fill them. 
  2. I finish with a few dollops of butter before adding the top. You can just cut a few vents into each mini pie top. I used a small star cutter for some tops and a plain piping nozzle for others. Top the filling with that circle and press the edges with a fork to seal.
  3. Lastly, brush the tops with egg wash.

You are now ready to place your Mini Mushroom Pies with Pea and Potato in a preheated oven, where the magic begins and they will come out puffed up and beautifully golden.

Let them cool in the pan just for a little, then remove the beautiful Mini Mushroom Pies with Pea and Potato from the pan and let them cool some more on a rack.

Mini Mushroom Pies with Pea and Potato-in the tinMini Mushroom Pies with Pea and Potato-on a rack with glass of wine

Regardless, why wait till they cool down? Warm from the oven, these Mini Mushroom Pies with Pea and Potato are amazing! Pour yourself a glass of white wine, you deserve it, after all, and dig in.

Mini Mushroom Pies with Pea and Potato-cut on a plate

The Gravy

I would dig in just like that, but Loreto thought that a vegetarian gravy would be the ‘icing on the cake’. And he was right, wasn’t he?

The silky-smooth, a bit savory, luscious gravy complimented the mini pies so well! Imagine a warm sweet pie with a dollop of ice cream on top. But better. 

Mini Mushroom Pies with Pea and Potato-with gravy

Love how the gravy mingles with the veggies and moistens the crust just enough not to let it loose that buttery flakiness. The mushrooms add such a nice meatiness and the herbs and wine compliment the mixture of peas, carrots and potatoes so well. Loreto says these mini pies were amazing, even the day after at work, and made him feel so comforted and warm. I guess we can definitely say these are a hit!

Enjoy them for yourselves and share the food love!

Song of the day: ‘Dreams’ – The Cranberries 

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Mini Mushroom Pies with Pea and Potato-cut on a plate

Mini Mushroom Pies with Pea and Potato

  • Author: Nicoletta
  • Prep Time: 40 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 5 mini pies 1x
  • Category: Main, Vegetarian
  • Method: Baking

Description

Mini Mushroom Pies with Pea and Potato. The most amazing homemade pie crust, tender and flaky, hosts a flavorful filling made of mushrooms, pea, and potato. They are baked in a mini pie pan and look so pretty everybody will fall in love. A delicious vegetarian gravy completes the deal. Perfect mini pies when entertaining or for a fun family night dinner.


Ingredients

Duchess Cookbook Easy Mixer Pie Dough: (I used half of this dough to make these 5 mini pies)

  • 320 g (2 cups) organic, unbleached all-purpose flour
  • 113 g (1/2 cup) unsalted butter, cubed, cold
  • 100 g (1/2 cup) vegetable shortening, cubed, cold
  • 1/4 tsp salt
  • 121 g (1/2 cup) ice water

For the Filling:

  • 2 small potatoes, cubed
  • 1/2 cup frozen peas
  • 2 Tbsp butter
  • 1 Tbsp evo oil
  • 2 small onions
  • 1 small carrot, chopped
  • 1 small celery stick, chopped
  • 1 Portobello mushroom
  • 67 Cremini mushrooms
  • rosemary, basil, thyme
  • salt & pepper
  • 1/2 glass white wine

For the topping:

  • 1 small egg + 1 tsp water, well beaten, to brush on top before baking

For the vegetarian gravy:

  • 1 Tbsp olive oil
  • 1 cipolline onion
  • 1 Tbsp butter
  • 2 Tbsp flour
  • salt, pepper, paprika, onion powder, garlic powder, dried oregano, and thyme
  • 1 cup vegetable stock
  • 1 Tbsp soy sauce

Instructions

  1. In a small pot add enough water, the chopped potatoes and the peas. Bring to a boil and boil for about 10 minutes or until the potatoes are fork-tender. Drain and set aside.
  2. Heat a pat of butter and the evo oil in a frying pan. Add the mirepoix and fry until soft.
  3. Stir in the chopped mushrooms, season with the herbs, salt and pepper. Stir and cook for a couple of minutes. Add the white wine and simmer until reduced. Cook for about 5 minutes.
  4. Add the boiled potatoes and peas, stir, and finish cooking. Have some vegetable broth on the side to add in case the filling seems too dry.
  5. Preheat the oven to 350° F (180° C). Butter a mini pie pan or individual mini pie tins.
  6. Lightly flour your work surface and place the pie dough, sprinkling some more flour on top. Using a rolling pin, roll the dough from the centre outward, using more flour if needed to prevent from sticking. Roll the dough in a rectangle about 1/2 cm thick.
  7. Using a round mold (mine was 11 cm, 4 1/2 inch), cut the shapes, re-rolling and cutting the scraps of dough until finished.
  8. Press the rounds in the mini pie pan, making the dough adhere to the bottom and sides of the pan. Brush edges with some of the egg mixture. Spoon a couple of tablespoons of the filling in the center. Top with a few dollops of butter.
  9. With a small cutter, whatever shape you like, cut the inside of the circle of dough that is going to be the top of your mini pies. You can just cut a few vents into each mini pie top.
  10. Top the mini pies with the cut circle. Press the edges with a fork to seal. Lastly, brush the tops with egg wash.
  11. Place the mini pie pan in the preheated oven and bake for about 25 minutes, or until the pies are a beautiful golden color.
  12. Take out of the oven and allow to cool in the tin slightly before serving or cool on a wire rack. Warm they are outstanding!

For the vegetarian gravy:

  1. In a sauce pan heat up olive oil. Toss in onion and saute for a couple of minutes till soft and translucent.
  2. Season with salt, pepper, paprika, onion, and garlic powder.
  3. Place in butter and let melt and sprinkle in flour. Whisk until it becomes a paste.
  4. Slowly add vegetable broth whisking all the time till smooth. Sprinkle in dried herbs and pour in soy sauce. Let mixture come to a boil and then turn heat down to a simmer. Let simmer for about 5 minutes.
  5. Keep gravy on a low warm till ready to serve.

Notes

I used half of the dough that I froze when I made these apple hand pies. I took it out of the freezer the night before, let it defrost in the fridge overnight, then, when ready, I took it out of the fridge to come at room temperature and proceeded to roll it and shape it into mini pies. It is enough to make 5 mini pies.

If using all the dough, you will get more mini pies, but the filling won’t be enough. You can bake them all and freeze some of the mini pies, wrapped individually.

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28 Comments

  • Avatar
    Reply Bernice Hill October 21, 2019 at 3:12 pm

    How adorable are these pies?! They are so cute and just the perfect size. And I had to laugh, I’m not a huge celery fan either but it does have a purpose sometimes!

    • Nicoletta
      Reply Nicoletta October 21, 2019 at 6:33 pm

      They are adorable, aren’t they? And they were sooo delicious! Ahah, glad to hear I’m not the only one who doesn’t go crazy for celery 🙂 .

  • Avatar
    Reply Kushigalu October 22, 2019 at 6:20 pm

    Love msuhrooms in any form. These pies are must try. Thanks for sharing.

    • Loreto
      Reply Loreto October 23, 2019 at 6:52 pm

      Us too huge mushrooms fans and when Nicoletta wanted to make some savory veggie pies mushrooms were the perfect ingredient to give us the depth and meatiness we needed!
      Have lots of fun cooking!
      Cheers!

  • Avatar
    Reply Amanda October 22, 2019 at 6:31 pm

    I just love how cozy these little pies look! They’ll make the perfect Thanksgiving appetizer. Can’t wait to make them — thanks for sharing!

    • Loreto
      Reply Loreto October 23, 2019 at 6:50 pm

      You are so welcome and equally thank you for your kinds words. Yes I agree these would be a perfect Thanksgiving appetizer. Warm, cozy and rustic, all the essentials for a day of gratitude!
      Have a wonderful day!
      loreto

  • Avatar
    Reply Isabelle @ Crumb October 22, 2019 at 8:11 pm

    These pies are just too cute for words! My favourite part of pot pie is the crust, so individual pies are right up my alley because you get a better crust-to-filling ratio… not that I’d want to pass up the delicious filling you’ve concocted for these! I can see these being a big hit the next time I’m hosting a dinner party for vegetarian friends.

    • Loreto
      Reply Loreto October 23, 2019 at 6:48 pm

      Hi Isabelle, When I was younger a lot younger I used to break the top crust and work it into the filling, so I know what your talking about when you say the crust is the best part! Thanks for checking these cuties out!
      Have fun cooking and let us know how you made out with these pies.
      Ciao

  • Avatar
    Reply Aleta October 23, 2019 at 11:42 am

    Yum!!! Not only are these mini mushrooms pies absolutely gorgeous, but you’ve also made them so easy to make with your easy follow along instructions. Such a great recipe!

    • Loreto
      Reply Loreto October 23, 2019 at 6:45 pm

      Thank you Aleta. We hope that many try this recipe because it tastes delicious and looks too cute to pass up!
      Cheers!
      Loreto

  • Avatar
    Reply mimi rippee October 25, 2019 at 8:13 am

    These are beautiful. I love individual servings, whether for dinner or dessert. These really would be great on our Thanksgiving table as well. Thanks!

    • Nicoletta
      Reply Nicoletta October 26, 2019 at 4:04 pm

      Thank you, Mimi, these mini pies tastes amazing and look quite pretty. Individual servings are always a hit.

  • Avatar
    Reply Veronika's Kitchen October 25, 2019 at 8:17 am

    Oh, my hubby will love this recipe! He asks me to make something with mushrooms every day now, will make him these tasty mushroom pies!

    • Nicoletta
      Reply Nicoletta October 26, 2019 at 4:06 pm

      These mini pies would be a nice addition to a family repertoire and to change things up a bit. Quite tasty and cute.

  • Avatar
    Reply Tammy October 25, 2019 at 12:11 pm

    These little pies are so pretty and are a perfect winter dish. I have to try these soon!

    • Nicoletta
      Reply Nicoletta October 26, 2019 at 4:06 pm

      Thank you! They are indeed cozy and comforting, such a nice hearty dish!

  • Avatar
    Reply Katherine | Love In My Oven October 25, 2019 at 3:46 pm

    Guys, you knocked this one outta the park!!! They’re so pretty, and they sound delicious!! My husband grew up eating a lot of savory pies, and we really like mushrooms, so we’d definitely love these!

    • Nicoletta
      Reply Nicoletta October 26, 2019 at 4:07 pm

      Thank you so much! We love mushrooms and in these mini pies, they really shine. Plus, the flaky pastry and the gravy. 🙂

  • Avatar
    Reply Paula Montenegro October 26, 2019 at 3:45 pm

    Wow, these are SO cute! The photos are great and the step-by-step is extremely tempting! I’m loving the filling of these pies. Mushroom and potatoes are always a good idea!

    • Nicoletta
      Reply Nicoletta October 26, 2019 at 4:08 pm

      Thanks! Mushrooms, potatoes, and peas! Inside a buttery flaky pastry. Yum! Would love to have now!

  • Avatar
    Reply Carrie | Clean Eating Kitchen October 27, 2019 at 10:09 am

    What a cute idea! I love how full they are! A couple of these would make a great Vegetarian Thanksgiving main!

    • Loreto
      Reply Loreto October 30, 2019 at 5:46 am

      Hi Carrie, I totally agree. This would be perfect for a vegetarian Thanks giving. The are so rich and full of amazing flavors, then in comes that gravy which just pulls everything together nicely leaving you with a feeling of warmth and gratitude! Thanks for checking these out!
      Cheers!
      Loreto

  • Avatar
    Reply Lori | The Kitchen Whisperer October 27, 2019 at 11:47 am

    Omg these not only are the cutest things ever but these look absolutely delicious! I cannot wait to try these!

    • Loreto
      Reply Loreto October 30, 2019 at 5:47 am

      Thanks Lori, we are so excited that you want to try these. We truly enjoyed them and can’t wait to make them again!
      Happy cooking!
      Loreto

  • Avatar
    Reply Jess Kirk October 28, 2019 at 5:54 am

    Wow! You have combined some of my favorites! Mushrooms and risotto! All inside a pastry!!!! Yum!

    • Loreto
      Reply Loreto October 30, 2019 at 5:50 am

      Thank you Jess, the possibilities with these pies are incredible, however with the mushrooms and all those luscious vegetables and gravy made this dish a great hit. This ones a keeper!
      Cheers!
      Loreto

  • Avatar
    Reply GUNJAN C Dudani October 28, 2019 at 8:02 am

    These are so cute and definitely a delicious appetizer. Its a crowd pleaser for sure.

  • Loreto
    Reply Loreto October 30, 2019 at 5:51 am

    Thank you, yes a great appetizer or meal and when you break that upper crust and see that gravy seap into all that interior, you know you are in for a real treat of comfort and flavor!
    Have a great day!
    Loreto

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