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
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.
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
- The peas and chopped potatoes boil together, for about 10 minutes just enough to get softer.
- 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.
- 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.
- I use a round cutter (mine was 11 cm, 4 ½ 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.
- 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.
- 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.
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.
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.
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 CranberriesPrint
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 (½ cup) unsalted butter, cubed, cold
- 100 g (½ cup) vegetable shortening, cubed, cold
- ¼ tsp salt
- 121 g (½ cup) ice water
For the Filling:
- 2 small potatoes, cubed
- ½ 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
- 6-7 Cremini mushrooms
- rosemary, basil, thyme
- salt & pepper
- ½ 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
- 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.
- Heat a pat of butter and the evo oil in a frying pan. Add the mirepoix and fry until soft.
- 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.
- 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.
- Preheat the oven to 350° F (180° C). Butter a mini pie pan or individual mini pie tins.
- 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 ½ cm thick.
- Using a round mold (mine was 11 cm, 4 ½ inch), cut the shapes, re-rolling and cutting the scraps of dough until finished.
- 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.
- 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.
- Top the mini pies with the cut circle. Press the edges with a fork to seal. Lastly, brush the tops with egg wash.
- Place the mini pie pan in the preheated oven and bake for about 25 minutes, or until the pies are a beautiful golden color.
- 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:
- In a sauce pan heat up olive oil. Toss in onion and saute for a couple of minutes till soft and translucent.
- Season with salt, pepper, paprika, onion, and garlic powder.
- Place in butter and let melt and sprinkle in flour. Whisk until it becomes a paste.
- 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.
- Keep gravy on a low warm till ready to serve.
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.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Main, Vegetarian
- Method: Baking
Keywords: mushrooms, mini pies, homemade pie dough, herbs, potatoes, peas, mirepoix, handheld
I love baking and kneading dough because it takes me to a happy place in my soul.